Method for Determination of Aflatoxin M1 in Cheese and Butter by HPLC Using an Immunoaffinity Column

• Published in: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 52; no. 4; pp. 220 - 225
• Main Authors: SAKUMA, Hisako, KAMATA, Yoichi, SUGITA-KONISHI, Yoshiko, KAWAKAMI, Hiroshi
• Format: Journal Article
• Language: Japanese; English
• Published: Japan Japanese Society for Food Hygiene and Safety 25.08.2011
• Subjects: aflatoxin M1; Aflatoxin M1 - analysis; butter; Butter - analysis; cheese; Cheese - analysis; Chromatography, Affinity - methods; Chromatography, High Pressure Liquid - methods; Food Contamination - analysis; HPLC; immunoaffinity column
• ISSN: 0015-6426; 1882-1006
• DOI: 10.3358/shokueishi.52.220

A rapid, sensitive convenient method for determination of aflatoxin M1 (AFM1) in cheese and butter by HPLC was developed and validated. The method employs a safe extraction solution (mixture of acetonitrile, methanol and water) and an immunoaffinity column (IAC) for clean-up. Compared with the widely used method employing chloroform and a Florisil column, the IAC method has a short analytical time and there are no interference peaks. The limits of quantification (LOQ) of the IAC method were 0.12 and 0.14 μg/kg, while those of the Florisil column method were 0.47 and 0.23 μg/kg in cheese and buffer, respectively. The recovery and relative standard deviation (RSD) for cheese (spiked at 0.5 μg/kg) in the IAC method were 92% and 7%, respectively, while for the Florisil column method the corresponding values were 76% and 10%. The recovery and RSD for butter (spiked at 0.5 μg/kg) in the IAC method were 97% and 9%, and those in the Florisil method were 74% and 9%, respectively. In the IAC method, the values of in-house precision (n=2, day=5) of cheese and butter (spiked at 0.5 μg/kg) were 9% and 13%, respectively. The IAC method is superior to the Florisil column method in terms of safety, ease of handling, sensitivity and reliability. A survey of AFM1 contamination in imported cheese and butter in Japan was conducted by the IAC method. AFM1 was not detected in 60 samples of cheese and 30 samples of butter.