Maize meal slurry mixing: an economical recipe for precise aflatoxin quantitation-Reference-Cited by-同舟云学术

Maize meal slurry mixing: an economical recipe for precise aflatoxin quantitation

Published:2019-07-01 Issue:3 Volume:12 Page:203-212
ISSN:1875-0710
Container-title:World Mycotoxin Journal
language:en
Short-container-title:World Mycotoxin Journal

Author:

Kumphanda J.¹²,Matumba L.³,Whitaker T.B.⁴,Kasapila W.¹,Sandahl J.⁵

Affiliation:

1. Lilongwe University of Agriculture and Natural Resources, Bunda College Campus, Department of Food Science and Technology, P.O. Box 219, Lilongwe, Malawi.

2. Malawi University of Science and Technology, P.O. Box 5196, Limbe, Blantyre, Malawi.

3. Food Technology and Nutrition Group, Lilongwe University of Agriculture and Natural Resources (LUANAR)-NRC campus, P.O. Box 143, Lilongwe, Malawi.

4. Biological and Agricultural Engineering Department, North Carolina State University, Weaver Laboratories, P.O. Box 7625, Raleigh, NC 27695-7625, USA.

5. Science & Technology Capacity Building Branch, Foreign Agricultural Service, Washington, DC 20250, USA.

Abstract

The laboratory sample preparation for mycotoxin determination in cereals, often overlooked among sampling plans and analytical methods, was further studied. The precision of aflatoxin analysis in comminuted maize samples using 25 g slurry (prepared from 250 g test portion of comminuted maize, water/matrix (1+1, v/w)) and 12.5 g dry grind test portion were compared against the conventional 50 g dry grind test portion through replicated (10) Aflatest® immunoaffinity fluorometric tests of naturally contaminated samples with aflatoxin concentration ranging from 4.9 to 81.7 μg/kg. The overall mean aflatoxin concentration obtained from the 10 different samples tested using 12.5 g and 50.0 g dry grind procedures was 12% significantly (P<0.05) lower (poorer) compared to 25 g slurry. The sample preparation plus analytical variance associated with testing 25.0 g slurry, 50.0 g dry grind and 12.5 g dry grind test portions were in the ratio of 1:5:15, respectively.

Publisher

Wageningen Academic Publishers

Subject

Public Health, Environmental and Occupational Health,Toxicology,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/WMJ2018.2415

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