A-11
Rapid aflatoxin extraction from creamy and crunchy peanut butter.
V.A. Vega, FDA/SRL/CHEM II
A rapid extraction technique for the isolation and subsequent liquid chromatographic (LC) determination of aflatoxins B1, B2, G1, and G2 in creamy and crunchy peanut butter is described. Peanut butter samples were extracted with a methanol 15% sodium chloride (7+3) solution followed by a second extraction with methanol. The extract was subjected to a cleanup using a Vicam Aflatest® immunoaffinity columns (IAC). Control samples for both smooth and crunchy peanut butter were fortified at four different levels for each aflatoxin B1, B2, G1, and G2 . The average aflatoxin B1, B2, G1, and G2recoveries of smooth peanut butter were 95.2, 89.9, 94.1, and 62.4% respectively, and for the crunchy peanut butter were 92.4, 84.3, 85.5, and 53.7% respectively. This extraction method and the official AOAC International method 991.31 produced comparable results for peanut butter samples (1). This method provides a rapid, specific and easily controlled assay for the analysis of aflatoxins in peanut butter with minimal solvent usage. Organic solvent consumption was decreased by 85% and hazardous waste production was decreased by 80% in comparison with the AOAC method. Along with the decrease in solvent consumption, significant saving in time was observed.
2004 FDA Science Forum | FDA Chapter, Sigma Xi | CFSAN | FDA
Last updated on 2004-APR-02 by frf