Author/Authors :
Cho، نويسنده , , Sung Hye and Lee، نويسنده , , Chang-Hee and Jang، نويسنده , , Mi-Ran and Son، نويسنده , , Young-Wook and Lee، نويسنده , , Sang-Mok and Choi، نويسنده , , In-Sun and Kim، نويسنده , , So-Hee and Kim، نويسنده , , Yeh; Dai-Byung، نويسنده ,
Abstract :
A survey for total aflatoxins (aflatoxins B1, B2, G1, and G2) was conducted on 88 spices and processed spice products commercialized in Korea. The presence of aflatoxins was determined by high-performance liquid chromatography (HPLC) with fluorescence detector using immunoaffinity column clean-up. Total aflatoxins (AFs) are detected in 12 samples (13.6% of incidence) including seven red pepper powder, two red pepper pastes (Kochujang), two curry and one ginger product. The contamination levels are 0.08–4.45 μg/kg as aflatoxin B1 and 0.08–4.66 μg/kg as AFs. The liquid chromatography–tandem mass spectrometry (LC–MS/MS) analysis on contaminated samples was conducted for the confirmation of detected aflatoxins. The 12 samples which showed aflatoxins by HPLC/FLD were confirmed as aflatoxins by LC–MS/MS.
Keywords :
Aflatoxins , spices , Immunoaffinity column , LC–MS/MS , HPLC–FLD
