Cultivation and storage of nuts like pistachios 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 the sample extraction for pistachios
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).
|Substances||Aflatoxines B1, B2, G1, G2|
|Key words||Aflatoxin, Mycotoxins, postcolumn derivatization, photo activation, pistachio, food safety|
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