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Journal of Dairy Science Vol. 62 No. 7 1145-1148
© 1979 by American Dairy Science Association ®
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Determination of Mycophenolic Acid, Penicillic Acid, Patulin, Sterigmatocystin, and Aflatoxins in Cheese

M. G. Siriwardana and P. Lafont

I.N.S.E.R.M., Unite de Recherche de Toxicologie Alimentaire, 44, Chemin de Ronde 78110 Le Vesinet, France

ABSTRACT

A method has been developed for detection of aflatoxins, mycophenolic acid, patulin, penicillic acid, and sterigmatocystin in cheese. It is based on selective extraction with a mixture of equal volumes of 5% sodium chloride, methanol, and acetone, precipitation of caseins at –25 C, defatting with hexane, and removal of extraneous matter by transfer of mycotoxins to chloroform and ethyl acetate. The extract is purified further by column chromatography. Mycotoxins are quantitated on thin layer chromatograms by fluorescence comparisons. Mycophenolic acid, patulin, and penicillic acid are visualized with diethylamine. The limits of detection in cheese are about 20 µg/kg for mycophenolic acid, patulin, and sterigmatocystin, 30 µg/kg for pencillic acid, and 1 µg/kg for aflatoxins B1 and M1.




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 Food Science and Technology InternationalHome page
B. Vazquez-Belda, C.A. Fente-Sampayo, E. Quinto-Fernandez, C. Franco-Abuin, J.L. Rodriguez-Otero, and A. Cepeda-Saez
Incidencia de hongos toxigenicos en queserias de la zona de Arzua (La Coruna Espana) / Incidence of toxigenic molds in farm-level cheesemaking units from Arzua (La Coruna, Spain)
Food Science and Technology International, January 1, 1995; 1(2-3): 91 - 95.
[Abstract] [PDF]


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