Determination of aflatoxin B1, B2, G1, G2 food products by HPLC iodine derivatives with immuno affinite colum clean up
2010
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Advisor: Yrd. Doç. Dr. Mehmet Zahir Düz
Abstract (EN)
In the present investigation, amounts of aflatoxin G2, G1 B2 and B1 in 15type food samples (coriander, black pepper, black chili pepper, red chili pepper,pistachio, powdered pepper, thyme, pea, rice, hazelnut, lentil, wheat, cinnamon, mintand corn) out of totally 45, which are commercially available in Diyarbakır werestudied by HPLC method. Among the 15 type samples, aflatoxin was determined indetectable level in only 5 types and it was not found at a detectable level in the othersamples.When the results obtained from experiments were evaluated it was observedthat one of the red chili pepper sample exceeds the maximum aflatoxin leveldetermined by Turkish Food Codex Regulation.
Author
Kadir Serdar Çelik
How to Cite
Kadir Serdar Çelik (Master Thesis). Determination of aflatoxin B1, B2, G1, G2 food products by HPLC iodine derivatives with immuno affinite colum clean up, 2010, Dicle University.
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