Determination of Aflatoxins in Bread and Bakery Products
M T Cutuli de Simón1, G Suárez Fernández1
1Departamento de Microbiologia, Facultad de Veterinaria, Universidad Complutense, Madrid-3, Spain.
Abstract:
The possible presence of aflatoxins B1, B2, G1 and G2 was studied on 50 samples of bread and 50 samples of bakery products. The methods used in sample analysis were the following: (a) aflatoxin determination by thin layer chromatography (TLC) with chloroform/acetone solvent system (88/12); and (b) by high pressure liquid chromatography, with the toluene/ethyl acetate/methanol solvent system (68/29/3). With both methods, separations obtained of the different aflatoxins were optimal for accurate identification. Presence of aflatoxins B1 and G1 was detected in the extract from a sample of the bakery products group, using both methods mentioned.
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