Abstract
This study established an immunoaffinity column for selective extraction of aflatoxins in agri-products. Specifically, the immunoaffinity column was developed by covalently coupling monoclonal antibody 1C11 against aflatoxins to amino-silica gel microparticles and then packing these into a cartridge. The extraction conditions were thoroughly optimized in terms of loading, washing and eluting solutions. Under the optimal conditions, the immunoaffinity column had a capacity of 200 ng of aflatoxins. The detection limits (S/N = 3) for aflatoxin G1, B1, G2 and B2 were 0.03, 0.07, 0.05 and 0.09 μg·kg−1, and the corresponding quantification limits (S/N = 10) were 0.10, 0.25, 0.18 and 0.30 μg·kg−1, respectively. The recoveries of aflatoxins in samples were 90.1%–104.4% and RSDs were <4.4%. The developed method was further applied to the determination of aflatoxins in peanut, vegetable oil and tea samples, and the results indicated that peanut (26.9%), vegetable oils (28.0%) and tea (5.3%) samples were contaminated with aflatoxins, with levels ranging from 0.49 to 20.79 μg·kg−1.
Highlights
Aflatoxins (AFT), a group of naturally-occurring mycotoxins, are produced by many species of Aspergillus fungi, most notably A. flavus and A. parasiticus
The general scheme of the reaction of amino-silica gel microparticles and monoclonal antibody (MAb) 1C11 is shown in Scheme 1
The immunosorbents were prepared by conjugating amino-silica gel microparticles and the carbonyl residues of MAb 1C11 using the Ethyl-(3-dimethylaminopropyl)-carbodiimide hydrochloride (EDC·HCl) method
Summary
Aflatoxins (AFT), a group of naturally-occurring mycotoxins, are produced by many species of Aspergillus fungi, most notably A. flavus and A. parasiticus. Aflatoxin-producing members of Aspergillus are common and widespread in Nature. Peanuts, nuts, vegetable oils, and cereals are known to often be contaminated with this class of mycotoxins [1]. Aflatoxin B1 (AFB1) has been reported to cause liver tumors in different animal species [2,3]. The European Commission has proposed to set tolerance levels at 2 μg·kg−1 for AFB1 and at 4 μg·kg−1 for total aflatoxins in certain foods [4]. The maximum limit (ML) set by United States and China is 20 μg·kg−1 in foodstuffs
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