ANALYSIS OF UNITED-KINGDOM PURCHASED SPICES FOR AFLATOXINS USING AN IMMUNOAFFINITY COLUMN CLEANUP PROCEDURE FOLLOWED BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC ANALYSIS AND POSTCOLUMN DERIVATIZATION WITH PYRIDINIUM BROMIDE PERBROMIDE
Rc. Garner et al., ANALYSIS OF UNITED-KINGDOM PURCHASED SPICES FOR AFLATOXINS USING AN IMMUNOAFFINITY COLUMN CLEANUP PROCEDURE FOLLOWED BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC ANALYSIS AND POSTCOLUMN DERIVATIZATION WITH PYRIDINIUM BROMIDE PERBROMIDE, Journal of chromatography, 648(2), 1993, pp. 485-490
An immunoaffinity column method has been developed to analyse aflatoxi
ns with greater than 70% recoveries from a variety of spices purchased
from local stores. Samples of chilli powder, ground ginger, black pep
per, cayenne pepper, paprika and cumin were initially screened semi-qu
antitatively; this provides a rapid means of analysing a large number
of spice samples. Those samples that had aflatoxin levels greater than
1 ppb (w/w) total aflatoxins were re-analysed quantitatively by high-
performance liquid chromatography (HPLC) using a newly developed post-
column derivatisation procedure with pyridinium bromide perbromide (PB
PB). Some samples of spices, in particular chilli powder, were found t
o contain aflatoxins at 20 ppb (w/w) or higher.