Rapid Analysis of Aflatoxins in Corn, Cereals, and Almonds using H-Class and Fluorescence Detection Without Derivatization
Contamination of foodstuffs with mycotoxins is one of the most concerning problems in food and feed safety. Mycotoxins are produced by molds that can grow under certain environmental conditions before harvest, during transport and storage, and through processing procedures. Aflatoxins, produced by the genus Aspergillus, are one of the most widely occurring mycotoxins. The main aflatoxins are B1, 82, G1, and G2. M1 and M2 are metabolites that appear when dairy animals eat grain contaminated with Bl and 82 aflatoxins. Structures for these compounds are shown in Figure 1.
Aflatoxins fluorescence mycotoxins food safety
Mark E. Benvenuti Jennifer A. Burgess
Waters Corporation, Milford, MA USA
国内会议
青岛
英文
428-434
2011-10-19（万方平台首次上网日期，不代表论文的发表时间）