Method for detecting aflatoxins in vegetable protein beverage

A plant protein beverage and aflatoxin technology, which is applied in the field of detection of aflatoxin in plant protein beverages, can solve problems such as hidden dangers in quality and safety, and restrict the rapid development of the plant protein beverage industry, and achieve simple methods, shorten detection time, and guarantee The effect of consumer safety

Inactive Publication Date: 2018-09-14
INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] If measures are not taken to monitor the aflatoxin contamination of vegetable protein beverages, the aflatoxin contamination in vegetable

Method used

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  • Method for detecting aflatoxins in vegetable protein beverage
  • Method for detecting aflatoxins in vegetable protein beverage
  • Method for detecting aflatoxins in vegetable protein beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Extraction concentrate preparation: Weigh 1g±0.01g of trichloroacetic acid into a beaker, add 100ml of 50% methanol water, ultrasonically dissolve, and set aside.

[0026] The aflatoxin immunoaffinity column is coupled with the aflatoxin monoclonal antibody secreted by the hybridoma cell line 1C11 with the deposit number CCTCC NO.C201013 and the aflatoxin monoclonal antibody produced by the deposit number CCTCC NO.C201018 by CNBr-activated agarose gel 4FF coupling The aflatoxin M1 monoclonal antibody secreted by the hybridoma cell line 2C9 is filled in the column tube.

[0027] Weigh 20.0g samples of peanut protein beverage, soybean protein beverage, coconut milk protein beverage, walnut milk protein beverage and almond milk protein beverage, add 10.0ml extraction and purification solution, ultrasonically extract at 50°C for 5min, centrifuge at 8000rpm / min for 5min, and take the clarified solution 10.0ml, diluted with 20.0ml pH 7.4 0.01mol / LPBS solution, filtered throug...

Embodiment 2

[0036] Accurately weigh the confirmed negative peanut protein samples, add different concentrations of aflatoxin B1, B2, G1, G2 standard working solutions (specific concentrations: 0 μg / kg, 2.5 μg / kg and 5 μg / kg), and different concentrations of Aflatoxin M1 standard working solution (specific concentrations: 0 μg / kg, 0.5 μg / kg and 1 μg / kg), each concentration was measured 5 times. It can be seen from Table 3 that the relative standard deviations of aflatoxin B1, B2, G1, G2 and M1 targets in parallel samples are 1.01-6.42%, and the recovery rate of the samples is 96.00-104.80%.

[0037] Table 3 The recoveries and relative standard deviations of peanut protein drinks

[0038]

[0039]

[0040] Note: ND means not detected.

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Abstract

The invention relates to the field of aflatoxin detection and analysis, and in particular relates to a method for detecting aflatoxins in a vegetable protein beverage. The method comprises the following steps: taking a vegetable protein beverage sample, adding a methanol water solution containing trichloroacetic acid to extract a purification solution, ultrasonically extracting, centrifuging, taking a clear solution for dilution, purifying by an immunoaffinity column, and using high performance liquid chromatography for detecting the content of the aflatoxins. The method can simultaneously detect aflatoxins M1, B1, B2, G1 and G2 in the vegetable protein beverage, and is accurate, rapid, safe and strong in anti-interference ability. The detection limit is 0.05 mug/kg, the specificity is high, and the repetition is good, and the recovery rate is 96.00 to 104.80%. The method can meet the testing and supervision needs of production enterprises and governments, and is of great significanceto ensuring consumer safety.

Description

technical field [0001] The invention relates to the field of aflatoxin detection and analysis, in particular to a method for detecting aflatoxin in vegetable protein beverages. Background technique [0002] Aflatoxins (AFT) are a class of toxic mycotoxins produced by the metabolism of Aspergillus flavus and Aspergillus parasiticus fungi, and are the most toxic class of mycotoxins found to pollute agricultural products so far. Vegetable protein beverages are mainly milk beverages prepared with plant nuts and pulp as the main raw materials (such as soybeans, peanuts, almonds, walnut kernels, coconuts, sticks) or dairy products. Raw materials of vegetable protein beverages such as peanuts and walnuts are easily contaminated by aflatoxins during planting, storage and processing. Since aflatoxins B1, B2, G1, and G2 are stable in nature, the contaminated raw materials will be processed into beverages. The toxin is carried into the finished product; in addition, aflatoxin M1 is th...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06
CPCG01N30/02G01N30/06
Inventor 张奇王督张莉范志勇张兆威李培武余婷婷江丰
Owner INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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