Distribution of aflatoxin M1 during Grana Padano cheese production from naturally contaminated milk

被引:53
|
作者
Manetta, Anna Chiara [1 ]
Giammarco, Melania [1 ]
Di Giuseppe, Lorella [1 ]
Fusaro, Isa [1 ]
Gramenzi, Alessandro [1 ]
Formigoni, Andrea [2 ]
Vignola, Giorgio [1 ]
Lambertini, Lamberto [1 ]
机构
[1] Univ Teramo, I-64100 Teramo, Italy
[2] Univ Bologna, DIMORFIPA, Bologna, Italy
关键词
Aflatoxin M-1; Milk; Grana Padano cheese; High-performance liquid chromatography (HPLC); DAIRY-PRODUCTS; M1; FATE; STABILITY; BEHAVIOR; STORAGE; CHROMATOGRAPHY; M(1);
D O I
10.1016/j.foodchem.2008.07.091
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The distribution of aflatoxin M, (AFM(1)) has been investigated in samples of whey, curd and a typical hard and long maturing cheese like Grana Padano (ripened for twelve months), produced with naturally contaminated milk in a range of 30-98 ng AFM(1)/kg. AFM(1) determinations were carried out on 25 samples of each product by reverse-phase HPLC and fluorescence detection with post-column derivatisation, after a preliminary C18-SPE clean-up. Experimental results show that, in comparison to milk, AFM(1) concentration levels increased both in curd (3-fold) and in long maturing cheese (4.5-fold), while AFM(1) occurrence in whey decreased by 40%. These data suggest that AFM(1) concentration in milk could be a good predictor of its fate in milk products. (C) 2008 Elsevier Ltd. All rights reserved.
引用
收藏
页码:595 / 599
页数:5
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