Vega Victor A
U.S. Food and Drug Administration, Southeast Regional Laboratory, 60 8th St, NE, Atlanta, GA 30309, USA.
J AOAC Int. 2005 Sep-Oct;88(5):1383-6.
A rapid extraction technique was developed for the isolation and subsequent liquid chromatographic determination of aflatoxins B1, B2, G1, and G2 in creamy and crunchy peanut butter. Peanut buftter samples were extracted with a methanol 15% sodium chloride (7 + 3) solution followed by a second extraction with methanol. The extract was subjected to a cleanup using a Vicam Aflatest immunoaffinity column. Control samples for both smooth and crunchy peanut butter were fortified at 4 different levels for aflatoxin B1, B2, G1, and G2. The average aflatoxin B1, B2, G1, and G2 recoveries from smooth peanut buffer were 95.2, 89.9, 94.1, and 62.4%, respectively, and 92.4, 84.3, 85.5, and 53.7%, respectively, from crunchy peanut butter. This extraction method and the official AOAC Method 991.31 produced comparable results for peanut butter samples. This method provides a rapid, specific, and easily controlled assay for the analysis of aflatoxins in peanut butter with minimal solvent usage. Organic solvent consumption was decreased by 85% and hazardous waste production was decreased by 80% in comparison with the AOAC method. Along with the decreased solvent consumption, significant savings in time were observed.
开发了一种快速提取技术，用于分离并随后通过液相色谱法测定奶油状和脆花生酱中的黄曲霉毒素B1、B2、G1和G2。花生酱样品先用甲醇 - 15%氯化钠（7 + 3）溶液提取，然后再用甲醇进行第二次提取。提取物通过Vicam Aflatest免疫亲和柱进行净化处理。对光滑型和脆型花生酱的对照样品分别添加了4种不同水平的黄曲霉毒素B1、B2、G1和G2。从光滑型花生酱中黄曲霉毒素B1、B2、G1和G2的平均回收率分别为95.2%、89.9%、94.1%和62.4%，从脆型花生酱中分别为92.4%、84.3%、85.5%和53.7%。该提取方法与官方AOAC方法991.31对花生酱样品的检测结果相当。此方法为花生酱中黄曲霉毒素的分析提供了一种快速、特异且易于控制的检测方法，溶剂用量最少。与AOAC方法相比，有机溶剂消耗量降低了85%，危险废物产量降低了80%。随着溶剂消耗量的减少，时间也大幅节省。
