Liquid chromatography for the determination of mycotoxins in foods / R. Romero-González, J.L. Martínez Vidal and A. Garrido Frenich.

Format:

Book

Author/Creator:

Romero-González, R.

Contributor:

Martínez Vidal, J. L.

Garrido Frenich, A.

Series:

Food science and technology series (Nova Science Publishers)

Food science and technology series

Language:

English

Subjects (All):

Food--Microbiology.

Food.

Mycotoxicoses.

Liquid chromatography.

Food contamination.

Physical Description:

1 online resource (75 p.)

Edition:

1st ed.

Place of Publication:

New York : Nova Science Publishers, c2010.

Language Note:

English

Summary:

Traditionally mycotoxins are mainly determined by immunoassay screening methods or by single compound chromatographic analytical methods, based on immunoaffinity column cleanup followed by a separation step using thin layer chromatography (TLC), gas chromatography (GC) or liquid chromatography (LC), which were coupled to conventional detectors such as electron capture detection (ECD), fluorescence or UV-visible detection. In some cases, especially when fluorescence detection was used, it was necessary to include a pre- or post-column derivatization step in order to increase the detection capabilities of the analytical method. However, the application of hyphenated chromatographic techniques, especially LC coupled to mass spectrometry (MS) and LC-MS/MS, has several advantages including simple treatment, due to further clean up procedures with immunoaffinity columns can be avoided, rapid determination and high sensitivity.

Contents:

Presence of mycotoxins in food

Sample preparation

Chromatographic methods for mycotoxin analysis.

Notes:

Description based upon print version of record.

Includes bibliographical references (p. [51]-58) and index.

Description based on print version record.

ISBN:

1-61728-442-4

OCLC:

701057084