Abstract
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 language | English |
|---|---|
| Journal | European Food Research and Technology |
| Volume | 206 |
| Issue number | 4 |
| Pages (from-to) | 243-245 |
| ISSN | 1431-4630 |
| Publication status | Published - 1998 |