Biomaterial Database

Thin layer chromatographic method for analysis and chemical confirmation of sterigmatocystin in cheese. 1980

H P van Egmond, and W E Paulsch, and E Deijll, and P L Schuller

A semi-quantitative method is described for the analysis of sterigmatocystin in cheese. The method is based on extraction of cheese with MeOH--4% KCl (9 + 1), followed by Florisil and polyamide column cleanup and 2-dimensional thin layer chromatography (TLC). Visualization of sterigmatocystin on the TLC plates is enhanced by an AlCl3 spray reagent. The identity of sterigmatocystin is confirmed by a 2-dimensional TLC test based on reaction with trifluoroacetic acid (TFA) on the plate after first development. The reaction product formed is visualized by spraying with AlCl3. The method allows detection and confirmation of sterigmatocystin in cheese at concentrations as low as 5 micrograms/kg. The method has been applied to cheese samples ripening in warehouses and naturally molded with Aspergillus versicolor.

UI	MeSH Term	Description	Entries
D008832	Microchemistry	The development and use of techniques and equipment to study or perform chemical reactions, with small quantities of materials, frequently less than a milligram or a milliliter.
D002611	Cheese	A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.	Cheeses
D002855	Chromatography, Thin Layer	Chromatography on thin layers of adsorbents rather than in columns. The adsorbent can be alumina, silica gel, silicates, charcoals, or cellulose. (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)	Chromatography, Thin-Layer,Thin Layer Chromatography,Chromatographies, Thin Layer,Chromatographies, Thin-Layer,Thin Layer Chromatographies,Thin-Layer Chromatographies,Thin-Layer Chromatography
D005506	Food Contamination	The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.	Food Adulteration,Adulteration, Food,Adulterations, Food,Contamination, Food,Contaminations, Food,Food Adulterations,Food Contaminations
D013241	Sterigmatocystin	A carcinogenic mycotoxin produced in high yields by strains of the common molds, Aspergillus versicolor, A. nidulans, and an unidentified species of Bipolaris. It causes necrosis of the liver and kidney and has an inhibitory effect on orotic acid incorporation into nuclear RNA.
D014966	Xanthenes	Compounds with three aromatic rings in linear arrangement with an OXYGEN in the center ring.	Xanthene