Aflatoxins contamination in spices and processed spice products commercialized in Korea
2007; Elsevier BV; Volume: 107; Issue: 3 Linguagem: Inglês
10.1016/j.foodchem.2007.08.049
ISSN1873-7072
AutoresSung‐Il Cho, Chun‐Sing Lee, M JANG, Y SON, Shoei‐Sheng Lee, In‐Hag Choi, Seung Hyun Kim, Dong‐Ho Kim,
Tópico(s)Listeria monocytogenes in Food Safety
ResumoA 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.
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