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Use of high performance liquid chromatography combined with fluoresence detection for the identification and estimation of aflatoxins and ochratoxin in food.

A method has been developed for the separation, identification and estimation of six mycotoxins in foods at the μg kg−1 level. The food is extracted by using aqueous acetonitrile and the extract is then washed with 2,2,4-trimethylpentane and any mycotoxins re-extracted into chloroform. The extract is then purified using grooved t.l.c. plates coated with silica gel. After chromatography, any fluorescent bands are removed and examined by h.p.l.c. using a fluorescence detector. The method has been tested using a range of foods including total diet samples. Recoveries at twice the detection limit varied from 40 to 95%.