Cultivation, drying and storage of cereals may contribute to the spread of molds,
which produce mycotoxins – toxic secondary metabolites. Their consumption can
lead to serious health damage. So it is inevitable to provide a simple, robust and exact
method for the analysis of mycotoxins in food, especially the most often occurring
aflatoxins to ensure consumer safety. In this application note the sample extraction for
processed cereals in baby food products as preparation for a highly sensitive HPLC
method is described.
cereal baby food
Two different chromatograms of cereal containing baby food extraction samples without aflatoxines. The extract of baby puree on the left (A) and the extract of baby rusk on the right site (B).
|Probe||baby food: baby rusk and baby puree|
|Schlüsselwörter||Aflatoxins B1, G1, B2, G2, SPE, sample preparation, baby food|
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