Abstract：
:A fast and simple analytical method was developed and characterized for the determination of aflatoxins (B1, B2, G1 and G2) in rice. The procedure is based on a simple solid-liquid extraction without further clean-up, and analysis by ultra-high performance liquid chromatography coupled with fluorescence detection. Fluorescence emission of aflatoxins B1 and G1 was enhanced by post-column chemical derivatization using pyridinium bromide perbromide. The analytical method was satisfactorily characterized in white and brown rice. Under optimum conditions, external calibration in solvent could be used for quantification purposes and limits of quantification were below the maximum contents established by the European Union regulation for these contaminants/commodity group combination (0.07-0.14 µg/kg for white rice and 0.20-0.28 µg/kg for brown rice). Recovery studies carried out at three different concentration levels (0.5, 2 and 5 µg/kg) showed values in the range of 84.5-105.3%, and RSDs ≤ 5%.
journal_name
Food Chemjournal_title
Food chemistryauthors
Huertas-Pérez JF,Arroyo-Manzanares N,Hitzler D,Castro-Guerrero FG,Gámiz-Gracia L,García-Campaña AMdoi
10.1016/j.foodchem.2017.10.041subject
Has Abstractpub_date
2018-04-15 00:00:00pages
189-195eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31677-1journal_volume
245pub_type
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