Determination of aflatoxins Bl, B2, G1 and G2 in spices using a multifunctional column clean-up

A rapid and simple method using a multifunctional column, which contains li pophilic and charged active sites, was developed to analyse aflatoxins B1, B2, G1 and G2 in various spices, such as red pepper and nutmeg. After extra ction by acetonitrile:water (9:1) and clean-up using MultiSep #228 column, the aflatoxins and aflatoxin-TFA derivatives are determined using LC with f luorescence detection. Recoveries of each aflatoxin B1, B2, G1 and G2 spike d to red pepper, white pepper, black pepper, nutmeg and tear grass at the l evel of 10 ng/g were over 80-85% in all instances. The minimum detectable c oncentration for aflatoxins in red pepper was 0.5 ng/g. (C) 2001 Elsevier S cience B.V. All rights reserved.