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Titolo:
SIMPLE AND SENSITIVE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY FLUORESCENCE METHOD FOR THE DETERMINATION OF CITRININ - APPLICATION TO THE ANALYSIS OF FUNGAL CULTURES AND CHEESE EXTRACTS
Autore:
FRANCO CM; FENTE CA; VAZQUEZ B; CEPEDA A; LALLAOUI L; PROGNON P; MAHUZIER G;
Indirizzi:
UNIV SANTIAGO COMPOSTELA,FAC VET,DEPT QUIM ANALIT NUTR & BROMATOL,LABHIG & INSPECC ALIMENTOS E-27002 LUGO SPAIN UNIV SANTIAGO COMPOSTELA,FAC VET,DEPT QUIM ANALIT NUTR & BROMATOL,LABHIG & INSPECC ALIMENTOS E-27002 LUGO SPAIN UNIV PARIS 11,FAC PHARM,LAB CHIM ANALIT 2 F-92290 CHATENAY MALABRY FRANCE
Titolo Testata:
Journal of chromatography
fascicolo: 1, volume: 723, anno: 1996,
pagine: 69 - 75
Fonte:
ISI
Lingua:
ENG
Soggetto:
MYCOTOXINS;
Keywords:
FUNGAL CULTURES; CHEESE; CITRININ; MYCOTOXINS;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
22
Recensione:
Indirizzi per estratti:
Citazione:
C.M. Franco et al., "SIMPLE AND SENSITIVE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY FLUORESCENCE METHOD FOR THE DETERMINATION OF CITRININ - APPLICATION TO THE ANALYSIS OF FUNGAL CULTURES AND CHEESE EXTRACTS", Journal of chromatography, 723(1), 1996, pp. 69-75

Abstract

A new and highly sensitive method for the detection of the important mycotoxin, citrinin, has been developed. Spectroscopic studies demonstrate that the fluorescence of this metabolite is influenced by the pH of the environment. This fact was exploited in the chromatographic determination of citrinin with fluorescence detection. The proposed method, based on the addition of 1 M hydrochloric acid as an acidic post-column reagent, has a limit of detection of 0.9 . 10(-7) M. Analytical validation shows that linearity can be assumed from 2 . 10(-7) to 10(-4) M citrinin. The repeatability and reproducibility are satisfactory, with R.S.D.=5.1% (n=9, c=10(-5) M) and R.S.D.=7.2% (n=9, c=10(-5) M). The method was also applied to the determination of this mycotoxin produced by mould cultures isolated from soft cheese and also from soft cheese and also from cheese extracts spiked with citrinin. The specificity of the method is demonstrated and the necessity for post-column acidification is illustrated on real samples.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 06/04/20 alle ore 07:25:01