Aflatoxin M-1 levels in dairy products from South Korea determined by high performance liquid chromatography with fluorescence detection
- Authors
- Yoon, Bo Ryun; Hong, Sung-Yong; Cho, Sung Min; Lee, Kyu Ri; Kim, Myunghee; Chung, Soo Hyun
- Issue Date
- 2016
- Publisher
- VUP FOOD RESEARCH INST, BRATISLAVA
- Keywords
- aflatoxin M-1; milk; yoghurt; cheese; high performance liquid chromatography; fluorescence detection
- Citation
- JOURNAL OF FOOD AND NUTRITION RESEARCH, v.55, no.2, pp.171 - 180
- Indexed
- SCIE
SCOPUS
- Journal Title
- JOURNAL OF FOOD AND NUTRITION RESEARCH
- Volume
- 55
- Number
- 2
- Start Page
- 171
- End Page
- 180
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/90135
- ISSN
- 1336-8672
- Abstract
- Sensitive methods for determination of aflatoxin M-1 (AFM(1)) in milk, yoghurt and cheese were developed and evaluated. The analytical methods use high performance liquid chromatography-fluorescence detection after immuno-affinity column purification. The methods showed high linearity (r(2) >= 0.999) for AFM(1) in the range of 0.05-10.00 mu g.l(-1). The limit of quantification for AFM(1) was 0.003 mu g.kg(-1), 0.07 mu g.kg(-1) and 0.05 mu g.kg(-1) in milk, yoghurt and cheese, respectively. The recovery rate of AFM(1) in the dairy products was 83-108% along with 2.1-12.8% repeatability and 0.0-13.1% reproducibility. Levels of AFM(1) were determined in 224 samples of milk, yoghurt and cheese collected from South Korea. The dairy samples were contaminated with AFM(1) in the range of 0.001-0.100 mu g.kg(-1) for milk and 0.015-0.136 mu g.kg(-1) for yoghurt and cheese. The levels of AFM(1) in the dairy products did not exceed the maximum limit (0.5 mu g.kg(-1)) set for milk by Korea Food and Drug Administration.
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Collections - College of Health Sciences > School of Biosystems and Biomedical Sciences > 1. Journal Articles
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