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Determination of aflatoxin levels in peanut butter using HPLC and ELISA procedures: Inter-laboratory comparison

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Abstract

Six laboratories analyzed portions of the same aqueous acetonitrile extracts of three peanut butters for aflatoxin concentrations by an HPLC procedure (using immunoaffinity column clean - up) and by an ELISA procedure. The extracts were from a nominal “blank” peanut butter, a peanut butter naturally contaminated with aflatoxins (mostly B1), and from a “blank” peanut butter to which equal amounts of aflatoxin B1, B2, G1; and G2 standards had been added. Similar results for the HPLC and ELISA procedures were obtained for the blank (means 2.8 and 4.0μg/kg, respectively) and naturally contaminated (means 26.0 and 25.9μg/kg, respectively) peanut butters. However, the result by ELISA (mean 16.7μg/kg) for the spiked peanut butter was much lower than that obtained by HPLC (mean 28.3 μg/kg).

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Authors and Affiliations

  1. Ministry of Agriculture, Fisheries and Food, Food Science Laboratory, NR4 7UQ, Colney Lane, Norwich, UK

    AL Patey, M Sharman & J Gilbert

Authors
  1. AL Patey
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  2. M Sharman
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  3. J Gilbert
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Patey, A., Sharman, M. & Gilbert, J. Determination of aflatoxin levels in peanut butter using HPLC and ELISA procedures: Inter-laboratory comparison. Mycotox Res 6, 2–6 (1990). https://doi.org/10.1007/BF03192132

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  • DOI: https://doi.org/10.1007/BF03192132

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