Validation Study on an Improved Quantitative Method for Aflatoxins in Foods
As an analytical method for aflatoxins in foods, the analytical method based on the notification by the director of the Food Safety Department, Pharmaceutical and Food Safety Bureau, Ministry of Health, Labour and Welfare (August 16, 2011) has been established. In order to improve the operability an...
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| Veröffentlicht in: | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 2022/02/25, Vol.63(1), pp.43-46 |
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| container_title | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) |
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| creator | Yoshimitsu, Masato Uchida, Kotaro Osakada, Masakazu Matsui, Hiroshi Ueno, Ryo Fujiwara, Takuya Akutsu, Kazuhiko Shinya, Masanao |
| description | As an analytical method for aflatoxins in foods, the analytical method based on the notification by the director of the Food Safety Department, Pharmaceutical and Food Safety Bureau, Ministry of Health, Labour and Welfare (August 16, 2011) has been established. In order to improve the operability and analytical performance of the conventional method, this study aimed to construct an improved method that optimized selection of immunoaffinity column (IAC) and purifying condition, and omitted evaporation after the purification with IAC. In the recovery test performed by adding 2.5 ng/g of aflatoxin B1, B2, G1 and G2 standard solutions into 9 kinds of food samples, the improved method achieved the established target values: 77.0–99.7% of recovery, 1.7–5.6% of intra-assay coefficient of validation, and 0.9–3.6% of inter-assay of coefficient of variation, respectively. The improved method also achieved 4.3–10.5% greater recovery and 1.5 hours shorter preparation time than the conventional one. These results indicate applicability of the improved method for 9 kinds of foods and its efficacy as an analytical method for aflatoxins in foods. |
| doi_str_mv | 10.3358/shokueishi.63.43 |
| format | Article |
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In order to improve the operability and analytical performance of the conventional method, this study aimed to construct an improved method that optimized selection of immunoaffinity column (IAC) and purifying condition, and omitted evaporation after the purification with IAC. In the recovery test performed by adding 2.5 ng/g of aflatoxin B1, B2, G1 and G2 standard solutions into 9 kinds of food samples, the improved method achieved the established target values: 77.0–99.7% of recovery, 1.7–5.6% of intra-assay coefficient of validation, and 0.9–3.6% of inter-assay of coefficient of variation, respectively. The improved method also achieved 4.3–10.5% greater recovery and 1.5 hours shorter preparation time than the conventional one. These results indicate applicability of the improved method for 9 kinds of foods and its efficacy as an analytical method for aflatoxins in foods.</description><identifier>ISSN: 0015-6426</identifier><identifier>EISSN: 1882-1006</identifier><identifier>DOI: 10.3358/shokueishi.63.43</identifier><identifier>PMID: 35264521</identifier><language>jpn</language><publisher>Japan: Japanese Society for Food Hygiene and Safety</publisher><subject>aflatoxin ; Aflatoxin B1 ; Aflatoxins ; Aflatoxins - analysis ; Chromatography, High Pressure Liquid - methods ; Coefficient of variation ; Evaporation ; Food ; Food Contamination - analysis ; Food Contamination - prevention & control ; Food safety ; immunoaffinity column ; Labour ; LC-MS/MS ; Mathematical analysis ; Recovery ; validation study ; Water purification</subject><ispartof>Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 2022/02/25, Vol.63(1), pp.43-46</ispartof><rights>2022 Japanese Society for Food Hygiene and Safety</rights><rights>Copyright Japan Science and Technology Agency 2022</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c340t-7284ea7af7310aef06af984191f0212a3182530a37dc8f6c11be650928dd9dee3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4010,27900,27901,27902</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35264521$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yoshimitsu, Masato</creatorcontrib><creatorcontrib>Uchida, Kotaro</creatorcontrib><creatorcontrib>Osakada, Masakazu</creatorcontrib><creatorcontrib>Matsui, Hiroshi</creatorcontrib><creatorcontrib>Ueno, Ryo</creatorcontrib><creatorcontrib>Fujiwara, Takuya</creatorcontrib><creatorcontrib>Akutsu, Kazuhiko</creatorcontrib><creatorcontrib>Shinya, Masanao</creatorcontrib><title>Validation Study on an Improved Quantitative Method for Aflatoxins in Foods</title><title>Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)</title><addtitle>Food Hyg. Saf. Sci.</addtitle><description>As an analytical method for aflatoxins in foods, the analytical method based on the notification by the director of the Food Safety Department, Pharmaceutical and Food Safety Bureau, Ministry of Health, Labour and Welfare (August 16, 2011) has been established. In order to improve the operability and analytical performance of the conventional method, this study aimed to construct an improved method that optimized selection of immunoaffinity column (IAC) and purifying condition, and omitted evaporation after the purification with IAC. In the recovery test performed by adding 2.5 ng/g of aflatoxin B1, B2, G1 and G2 standard solutions into 9 kinds of food samples, the improved method achieved the established target values: 77.0–99.7% of recovery, 1.7–5.6% of intra-assay coefficient of validation, and 0.9–3.6% of inter-assay of coefficient of variation, respectively. The improved method also achieved 4.3–10.5% greater recovery and 1.5 hours shorter preparation time than the conventional one. These results indicate applicability of the improved method for 9 kinds of foods and its efficacy as an analytical method for aflatoxins in foods.</description><subject>aflatoxin</subject><subject>Aflatoxin B1</subject><subject>Aflatoxins</subject><subject>Aflatoxins - analysis</subject><subject>Chromatography, High Pressure Liquid - methods</subject><subject>Coefficient of variation</subject><subject>Evaporation</subject><subject>Food</subject><subject>Food Contamination - analysis</subject><subject>Food Contamination - prevention & control</subject><subject>Food safety</subject><subject>immunoaffinity column</subject><subject>Labour</subject><subject>LC-MS/MS</subject><subject>Mathematical analysis</subject><subject>Recovery</subject><subject>validation study</subject><subject>Water purification</subject><issn>0015-6426</issn><issn>1882-1006</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpdkN9LHDEQx4NU6qG-90kCvvRlr_m12eyjHLWVWkT64zXMbSa92L2NJlmp_30jZ6_gy8zAfObD8CXkHWdLKVvzIW_i7xlD3oSllkslD8iCGyMazph-QxaM8bbRSugjcppzWDPG-k5IId6SI9kKrVrBF-TLTxiDgxLiRL-V2T3ROsBEr7b3KT6io7czTCWUSjwi_YplEx31MdELP0KJf8KUaZjoZYwun5BDD2PG05d-TH5cfvy--txc33y6Wl1cN4NUrDSdMAqhA99JzgA90-B7o3jPPRNcgORGtJKB7NxgvB44X6NuWS-Mc71DlMfk_c5bX3yYMRe7DXnAcYQJ45yt0NJUU69VRc9foXdxTlP9rlJK87aWZ4rtqCHFnBN6e5_CFtKT5cw-Z23_Z221tErWk7MX8bzeotsf_Eu2AqsdcJcL_MI9AKmEYcRXRr7T7rfDBpLFSf4FjtiU9Q</recordid><startdate>2022</startdate><enddate>2022</enddate><creator>Yoshimitsu, Masato</creator><creator>Uchida, Kotaro</creator><creator>Osakada, Masakazu</creator><creator>Matsui, Hiroshi</creator><creator>Ueno, Ryo</creator><creator>Fujiwara, Takuya</creator><creator>Akutsu, Kazuhiko</creator><creator>Shinya, Masanao</creator><general>Japanese Society for Food Hygiene and Safety</general><general>Japan Science and Technology Agency</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T2</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F1W</scope><scope>FR3</scope><scope>H95</scope><scope>H96</scope><scope>H97</scope><scope>H98</scope><scope>H99</scope><scope>L.F</scope><scope>L.G</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>2022</creationdate><title>Validation Study on an Improved Quantitative Method for Aflatoxins in Foods</title><author>Yoshimitsu, Masato ; 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| ispartof | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 2022/02/25, Vol.63(1), pp.43-46 |
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| source | MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; AgriKnowledge（アグリナレッジ）AGROLib |
| subjects | aflatoxin Aflatoxin B1 Aflatoxins Aflatoxins - analysis Chromatography, High Pressure Liquid - methods Coefficient of variation Evaporation Food Food Contamination - analysis Food Contamination - prevention & control Food safety immunoaffinity column Labour LC-MS/MS Mathematical analysis Recovery validation study Water purification |
| title | Validation Study on an Improved Quantitative Method for Aflatoxins in Foods |
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