Aflatoxins contamination in spices and processed spice products commercialized in Korea |
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Authors: | Sung-Hye Cho Chang-Hee LeeMi-Ran Jang Young-Wook SonSang-Mok Lee In-Sun ChoiSo-Hee Kim Dai-Byung Kim |
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Affiliation: | Busan Regional Agency, Korea Food and Drug Administration, Busan 608-829, Republic of Korea |
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Abstract: | A survey for total aflatoxins (aflatoxins B1, B2, G1, and G2) was conducted on 88 spices and processed spice products commercialized in Korea. The presence of aflatoxins was determined by high-performance liquid chromatography (HPLC) with fluorescence detector using immunoaffinity column clean-up. Total aflatoxins (AFs) are detected in 12 samples (13.6% of incidence) including seven red pepper powder, two red pepper pastes (Kochujang), two curry and one ginger product. The contamination levels are 0.08–4.45 μg/kg as aflatoxin B1 and 0.08–4.66 μg/kg as AFs. The liquid chromatography–tandem mass spectrometry (LC–MS/MS) analysis on contaminated samples was conducted for the confirmation of detected aflatoxins. The 12 samples which showed aflatoxins by HPLC/FLD were confirmed as aflatoxins by LC–MS/MS. |
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Keywords: | Aflatoxins Spices Immunoaffinity column HPLC&ndash FLD LC&ndash MS/MS |
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