Derivatization Procedure for Identification of Aflatoxin M1 on a Thin Layer Chromatogram

1976 ◽  
Vol 59 (3) ◽  
pp. 722-723
Author(s):  
Mary W Trucksess

Abstract A commodity extract containing presumptive aflatoxin is placed on an origin spot of a thin layer chromatographic plate and overspotted with trifluoroacetic acid. The mixture is held in the dark 30 min at ambient temperature and then 30 min at 55°C. The plate is developed with CHCl3-acetone-2-propanol (85+10+7). The Rf values of reacted and unreacted aflatoxin M1 are compared with authentic similarly treated for identification. The lowest concentration that has been identified is 0.1 μg/kg.

2019 ◽  
Vol 31 (4) ◽  
pp. 896-900
Author(s):  
R.P. Pawar ◽  
P. Mishra ◽  
A. Durgbanshi ◽  
D. Bose

An easy and selective thin layer chromatographic method has been developed and experimentally validated for the simultaneous screening of most commonly used anthelmintic drugs i.e. albendazole and ivermectin. Separation of these compounds was attained on silica gel 60 F254 pre-coated thin layer chromatographic plate using an optimized mobile phase of diisopropyl ether:ethyl acetate:glacial acetic acid in the ratio of 7:3:0.1 (v/v), respectively at pH 3.5. The calculated Rf values for albendazole and ivermectin were 0.65 and 0.38, respectively and the LOD was found to be 25 μg/ml and 30 μg/ml for albendazole and ivermectin, respectively. The developed method is selective, sensitive, robust, cost effective, eco-friendly, rapid as well as easy to perform. The developed method was successfully applied for the analysis of albendazole and ivermectin in pharmaceutical preparations marketed as oral suspensions, powder, tablets and injectable of the single or combined dosage forms for human as well as veterinary use. It could also be applied for the simultaneous analysis of both the compounds in other samples.


1975 ◽  
Vol 58 (1) ◽  
pp. 163-164 ◽  
Author(s):  
W Przybylski

Abstract Rapid confirmation of the presence of aflatoxing B1 and G1 in foods is provided by reaction with trifluoroacetic acid at the origin of a thin layer chromatographic plate. The procedure has been used successfully with various nuts, grains, coffee and cocoa beans, and other foods.


1993 ◽  
Vol 76 (2) ◽  
pp. 335-341 ◽  
Author(s):  
Joseph Unruh ◽  
Daniel P Schwartz ◽  
Robert A Barford

Abstract Our earlier method to detect and quantitate sulfamethazine (SMZ) in milk at the 10 ppb level was modified to quantitate SMZ in pork tissue. Sulfabromomethazine (SBZ) is added to the tissue as an internal standard. SMZ and SBZ are extracted from the tissue into water as the supernatant of a centrifuged, aqueous homogenate and are cleaned up and concentrated by a series of solid-phase extractions. The sulfonamide-containing eluate is then separated on a silica gel thin-layer chromatographic plate. SBZ and SMZ are derivatized with fluorescamine, and their fluorescence is quantitated with a scanning densitometer. The limit of detection was estimated at 0.25 ppb (signal-to-noise ratio, 3:1). The average accuracy over the analysis range (0.54-21.8 ppb [μg/kg]) was 95.6% (standard deviation = 29.4%, n = 54).


1986 ◽  
Vol 35 (5) ◽  
pp. 496-499 ◽  
Author(s):  
Kikuko YOSHIMURA ◽  
Keiichiro HOZUMI ◽  
Keisuke KITAMURA ◽  
Tatsuya KITADE ◽  
Yukiko OKAMOTO

1964 ◽  
Vol 47 (5) ◽  
pp. 894-897
Author(s):  
C Genest ◽  
D M Smith

Abstract Benzo[a]pyrene can be used as an index of carcinogens in smoke. A simple and rapid method has been developed for determining this substance. The dried food was extracted with ra-hexane, the hexane was then extracted with dimethyl sulfoxide, and the polynuclear hydrocarbon was displaced from this solvent into benzene by water. The benzene extract was reduced to a small volume and an aliquot was spotted on a thin-layer chromatographic plate beside spots of a standard benzo[a]pyrene solution. The plate was chroma tographed with 2,2,4-trimethyl pentane:benzene (97:3). When observed under ultraviolet light at 3660 Å, 0.002 μg of pure benzo[a]pyrene could be found and the addition of 0.01—0.05 ppm to unsmoked foods could be detected. No smoked food examined contained this level of benzo-[a]pyrene.


1983 ◽  
Vol 55 (14) ◽  
pp. 2285-2289 ◽  
Author(s):  
Louis. Ramaley ◽  
Margaret E. Nearing ◽  
Margaret Anne. Vaughan ◽  
Robert G. Ackman ◽  
W. David. Jamieson

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