A new method for determining aflatoxins in groundnut and groundnut cake using Fourier transform infrared spectroscopy with attenuated total reflectance.
Mirghani, M.E.S., Man, Y.B.C., Jinap, S., Baharin, B.S. and Bakar, J.
Journal of the American Oil Chemists Society 78:985-992.
2001
บทคัดย่อ
A new analytical method was developed for the determination of aflatoxins in groundnut and groundnut cakes by Fourier transform infrared (FTIR) spectroscopy using horiaontal attenuated total reflectance technique. A partial least square regression was used to derive the calibration models for each toxin. The coefficients of determination (R-2) of the calibration model were computed for the FTIR spectroscopy predicted values vs. actual values of aflatoxins in parts per billion. The R-2 was found to be 0.9911, 0.9859, 0.9986, and 0.9789 for AFB1 , B2, G1 and G2, respectively. Standard errors of calibration for grondnut samples were found to be 1.80, 2.03,1.42, and 2.05 for AFB1, B2, G1 and G2, respectively. With its speed and ease of data manipulation by computer software, it is a possible alternative to the standard wet chemical methods for a rapid and accurate routine determination of aflatoxin levels in food and feed.