Abstract
The extraction of aflatoxin M1 (AFM1) from cheese is generally carried out using chlorinated organic solvents.
In this study, two innovative methods were developed, based on an enzyme-assisted (EA) extraction
using proteolytic enzymes (pepsin or pepsin–pancreatin). After purification through an
immunoaffinity column, AFM1 is determined by HPLC–FLD. A comparison between the new EA methods
and an established chloroform (CH) method was carried out on 24 cheese samples. The results showed
that the extraction efficiency of the EA methods was independent of ripening time of cheese, whereas
the CH method was not able to fully recover AFM1 from ripened cheeses. The simpler (pepsin) of the
two methods has been adopted by our laboratory for routine analysis of AFM1 in cheese. In comparison
with the CH method, the pepsin-HCl (P-HCl) method is simpler, avoiding solvent evaporation, dissolution
and partition in a separating funnel; moreover, it gives higher recoveries, comparable LOD and LOQ and
more accurate results.
Lingua originale | English |
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pagine (da-a) | 235-241 |
Numero di pagine | 7 |
Rivista | Food Chemistry |
DOI | |
Stato di pubblicazione | Pubblicato - 2016 |
Keywords
- Aflatoxin M1
- Enzyme-assisted extraction
- cheese
- pepsin