Preparation and characterization of the aflatoxin B1 purity certified reference material (GBW (E) 100599)

文献类型： 外文期刊

第一作者： Guo, Wenbo

作者： Guo, Wenbo;Li, Zenghe;Guo, Wenbo;Meng, Jiajia;Wang, Xinyi;Li, Jianchi;Niu, Xueke;Zhao, Zhihui;Han, Zheng;Guo, Wenbo;Niu, Xueke

作者机构：

关键词： aflatoxin B1; Mass balance method; Quantitative nuclear magnetic resonance; Uncertaintity; Purity certified reference material

期刊名称：MICROCHEMICAL JOURNAL （ 影响因子：4.8； 五年影响因子：4.5 ）

ISSN： 0026-265X

年卷期： 2024 年 199 卷

页码：

收录情况： SCI

摘要： Aflatoxin B1 (AFB1), the most harmful mycotoxin, is widely distributed in many important foodstuffs, especially in peanuts, maize, and oil products. AFB1 certified reference material (CRM), essential for an accurate and reliable detection, is not easily obtained due to the difficulty of preparing high purity candidate. In this study, the high -purity AFB1 candidate was prepared by the preparative high performance liquid chromatography (PreHPLC) after high -yields of AFB1 on the maize medium by Aspergillus flavus. The structure of AFB1 was successively characterized by UV, IR, LC-TOF-MS/MS, 1H NMR, and 13C NMR. According to the principle of ISO 17034: 2016 and ISO guide 35: 2017, the purity of the candidate was accurately determined by the mass balance method (MB) and the quantitative nuclear magnetic resonance spectroscopy method (qNMR), while the homogeneity, long-term stability, short-term stability, and uncertainty were systematically studied by the MB method. Under the optimum conditions, the certified purity value for the AFB1 CRM was 99.53 % with an extended uncertainty of 0.56 % (k = 2, 95 % confidence interval), which was also sufficiently homogeneous and stable for 6 months at 4 degrees C and -20 degrees C. After approval by State Administration for Market Regulation, a new AFB1 purity CRM (GBW (E) 100599) was finally prepared. This is the first report for the preparation of a reliable AFB1 purity CRM, benefit for enhancing the accuracy, traceability, and comparability of measurements of AFB1 in various foodstuffs, and finally ensure the food quality and safety.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序