FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (10): 135-139.doi: 10.7506/spkx1002-6630-200910026

Previous Articles     Next Articles

Determination of Aflatoxin B1 in Food by Laser Induced Fluorescence-High Performance Capillary Electrophoresis

MA Liang1,2，ZHANG Yu-hao1,2，LI Pei-wu3,*   

  1. (1. College of Food Science, Southwest University, Chongqing 400715, China；
    2. Engineering Technology Research Center for Characteristic Food of Chongqing, Chongqing 400715, China；
    3. Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China)
  • Received:2008-07-22 Revised:2008-10-13 Online:2009-05-15 Published:2010-12-29
  • Contact: LI Pei-wu3,* E-mail:peiwuli@oilcrops.cn

RichHTML

0

PDF (PC)

323

Abstract:

With self-made detection platform, a laser induced fluorescence-high performance capillary electrophoresis (LIFHPCE) method was developed for detecting aflatoxin B1 (AFB1) in food. AFB1 was separated under micellar electrokinetic capillary chromatography (MECC) mode (voltage 15 kV, and current 104 μA), excited by laser at the wavelength of 375 nm, and detected by LIF at the wavelength of 440 nm. The data showed that the linear relationship of AFB1 was nice (r = 0.9994) in 0.5 to 50 μg/kg concentration range. The lowest detection limit was 1.7×10-13g (S/N = 3) and the lowest quantitative limit of AFB1 was 5.6 ×10-13g (S/N=10). The repeatability and the precision expressed as RSD values are about 5%. The spike recovery was in the range of 84. 1% to 96.1% for AFB1 in food. This LIF-HPCE method can complete analysis within 10 min without derivative reaction or fluorescence labeling, and is suitable for high sensitivity determination of aflatoxins in food.

Key words: aflatoxin B1, laser induced fluorescence (LIF), high performance capillary electrophoresis (HPCE), micellar electrokinetic capillary chromatography (MECC)

CLC Number: