Rapid pretreatment and detection of trace aflatoxin B1 in traditional soybean sauce
2014
Xie, Fang | Lai, WeiHua | Saini, Jasdeep | Shan, Shan | Cui, Xi | Liu, Daofeng
Soybean sauce, a traditional fermented food in China, has different levels of aflatoxin B1 pollution. Two kinds of direct and indirect immunomagnetic bead methods for the pretreatment of aflatoxin B1 were evaluated in this work. A method was established to detect aflatoxin B1 in soybean sauce using an immunomagnetic bead system for pretreatment and ELISA for quantification. The pretreatment method of immunomagnetic beads performed better compared with the conventional extraction and immunoaffinity column method. ELISA exhibited a good linear relationship at an aflatoxin B1 concentration of 0.05–0.3μg/kg (r2=0.9842). The average recoveries across spike levels varied from 0.5 to 7μg/kg were 83.6–104% with a relative standard deviation between 4.2% and 11.7%. With the advantages of rapid detection, easy operation, simple equipment, sensitivity, accuracy, and high recovery; this method can be well applied in the trace determination of aflatoxin B1 in soybean sauce samples.
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