Liquid chromatography for the determination of mycotoxins in foods
著者
書誌事項
Liquid chromatography for the determination of mycotoxins in foods
（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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