Determination of aflatoxins in food using LC/MS/MS

Martin Vahl, Kevin Jørgensen

Research output: Contribution to journalJournal articleResearchpeer-review


A liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometric method is described for the determination of aflatoxins B-1, B-2, G(1) and G(2) in food with the use of aflatoxin M-1 as an internal standard. The method works well with matrices such as those of figs and peanuts, but there are problems with spices, due to limitations of the clean-up method used.
Original languageEnglish
JournalEuropean Food Research and Technology
Issue number4
Pages (from-to)243-245
Publication statusPublished - 1998


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