A Review: Sample Preparation and Chromatographic Technologies for Detection of Aflatoxins in Foods
Abstract
:1. Introduction
2. Sample Preparation
2.1. Sample Homogenization—Dry, Wet and Cryogenic Grinding
2.1.1. Dry Grinding
2.1.2. Wet Grinding
2.1.3. Cryogenic Grinding
2.2. Extraction
2.2.1. Liquid-Liquid Extraction (Partitioning)
2.2.2. Solid Phase Extraction
2.2.3. Immunoaffinity Column Clean-Up
2.2.4. Supercritical Fluid Extraction (SFE)
2.2.5. Energy-Assisted Extraction
3. Chromatography
3.1. Thin Layer Chromatography
3.2. Liquid Chromatography
3.3. Liquid Chromatography and Mass Spectrometry
3.3.1. LC-MS as Confirmatory Tool
3.3.2. LC-MS for Quantitative Analysis
3.4. Gas Chromatography
3.5. Capillary Electrophoresis
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Zhang, K.; Banerjee, K. A Review: Sample Preparation and Chromatographic Technologies for Detection of Aflatoxins in Foods. Toxins 2020, 12, 539. https://doi.org/10.3390/toxins12090539
Zhang K, Banerjee K. A Review: Sample Preparation and Chromatographic Technologies for Detection of Aflatoxins in Foods. Toxins. 2020; 12(9):539. https://doi.org/10.3390/toxins12090539
Chicago/Turabian StyleZhang, Kai, and Kaushik Banerjee. 2020. "A Review: Sample Preparation and Chromatographic Technologies for Detection of Aflatoxins in Foods" Toxins 12, no. 9: 539. https://doi.org/10.3390/toxins12090539