Cultivation, drying and storage of peanuts may contribute to the spread of molds,
which produce mycotoxins – toxic secondary metabolites. Their consumption can
lead to serious health damage. To ensure consumer safety it is inevitable to provide
a simple, robust and exact method for the analysis of mycotoxins in food, especially
the most often occurring aflatoxins. In this application note the sample extraction for
peanuts as preparation for a highly sensitive HPLC method is described.
Three different samples during extraction process. After the extraction with MeOH/H2O (A), before SPE (B) and after the SPE extraction (C).
|Aflatoxins B1, G1, B2, G2, SPE, sample preparation, peanuts, mycotoxins
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