Liquid chromatography for the determination of mycotoxins in foods

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書誌事項

Liquid chromatography for the determination of mycotoxins in foods

R. Romero-González, J. L. Martínez Vidal, A. Garrido Frenich

（Food science and technology series）

Nova Science Publishers, c2010

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注記

Includes bibliographical references (p. [51]-58) and index

内容説明・目次

内容説明

Traditionally mycotoxins are mainly determined by immunoassay screening methods or by single compound chromatographic analytical methods, based on immunoaffinity column cleanup followed by a separation step using thin layer chromatography (TLC), gas chromatography (GC) or liquid chromatography (LC), which were coupled to conventional detectors such as electron capture detection (ECD), fluorescence or UV-visible detection. In some cases, especially when fluorescence detection was used, it was necessary to include a pre- or post-column derivatisation step in order to increase the detection capabilities of the analytical method. However, the application of hyphenated chromatographic techniques, especially LC coupled to mass spectrometry (MS) and LC-MS/MS, has several advantages including simple treatment, due to further clean up procedures with immunoaffinity columns can be avoided, rapid determination and high sensitivity.

目次

  • Introduction
  • Presence of mycotoxins in food
  • Legislation
  • Sample preparation
  • Extraction of mycotoxins from liquid samples
  • Extraction of mycotoxins from solid samples
  • Chromatographic methods for mycotoxin analysis
  • Thin layer chromatography methods
  • Gas chromatography methods
  • Liquid chromatography coupled to conventional detectors
  • Liquid chromatographic coupled to mass spectrometry
  • Conclusion
  • References
  • Index.

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