Liquid chromatography for the determination of mycotoxins in foods
Author(s)
Bibliographic Information
Liquid chromatography for the determination of mycotoxins in foods
（Food science and technology series）
Nova Science Publishers, c2010
Available at 2 libraries
Note
Includes bibliographical references (p. [51]-58) and index
Description and Table of Contents
Description
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.
Table of Contents
- 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.
by "Nielsen BookData"