Yöresel peynirlerde aflatoksin M1 düzeylerinin yüksek performanslı sıvı kromatografisi yöntemiyle belirlenmesi
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Date
2006
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Sağlık Bilimleri Enstitüsü
Abstract
SUMMARYNERGIZ ÖZGÜÇ DEM RTAŞTHE DETERMINATION OF AFLATOXIN M1 LEVELS VIA HIGHPERFORMANCE LIQUID CHROMATOGRAPHY METHOD IN LOCALCHEESEMycotoxins are those secondary metabolites of fungi which are associated with certaindisorders in animals and humans. When feed become infected with Aspergillus flavusand A. parasiticus, these feeds are frequently contaminated with up to four aflatoxins, oneof which (aflatoxin B1) is a carcinogen and may be converted into another potentialcarcinogen (aflatoxin M1) by lactating animals and secreted in milk.In this study, 25 traditional cheese samples were collected from Çanakkaleprovince of Turkey and analyzed AFM1 levels by high performance liquidchromatography (HPLC) with a fluorescence detector following sample clean-up usingimmunoaffinity columns. 10 samples of the 25 samples (%40) the presence of AFM1levels were not detected. AFM1 contamination was detected ranging from 0,01 to 0,32g/kg in 15 samples (%60). AFM1 levels in 2 samples (%8) were higher than themaximum tolerance limit (0.25 g/kg) accepted by the Turkish Food Codex. Theincidence and level of AFM1 were found similar to those reported in other studies. Toproduce quality milk or diary products, it is essential to avoid contamination by AFB1feeds during storage.Key words: Aflatoxin M1, Toxicological analysis, Cheese, HPLC, food materiallaws.
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