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

来源：

FOOD CHEMISTRY | 2009年 / 113卷 / 02期

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

页码：595 / 599

页数：5

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