Çeşitli peynir örneklerinde aflatoksin M1 Varlığının HPLC ile analizi

Year 2012, Volume: 69 Issue: 2, 89 - 96, 01.06.2012

Aysun Dinçel Figen Demli Fügen Durlu Özkaya Filiz Alatan Ramazan Uzun Serdar Alp Subaşı

Abstract

Amaç: Aflatoksinler; özellikle Aspergillus flavus ve Aspergillus parasiticus mantarları tarafından üretilen karsinojenik, teratojenik, mutajenik ve toksijenik etkileri olan pek çok tarımsal üründe oluşabilen bir grup mikotoksindir. Süt veren hayvanlar aflatoksin B1 ile kontamine olduğunda bu hayvanlardan alınan sütte aflatoksin M1 bulunmaktadır, aflatoksin B1’in biyotranformasyon sonucu birincil metaboliti oluşturulur ve süt bezleri ile salgılanır. Bu çalışmada Türkiye’nin değişik bölgelerinden toplanmış Urfa, Civil, Mihalıç, Otlu peynir ve Kars kaşarı; n=100 peynirlerde aflatoksin M1 HPLC ile analizi ve araştırılması amaçlanmıştır

Keywords

Aflatoksin M1 , peynir, HPLC

Analysis of Aflatoxin M1 by HPLC In Various Cheese Products

Abstract

Objective: Aflatoxins are a group of mycotoxin with potent carcinogenic, teratogenic, mutajenic and toxigenic effects are produced by certain species of Aspergillus flavus and Aspergillus parasiticus and may occur in various agricultural commodities. When aflatoxin B1 contaminates the food of lactating animals, milk from these animals contains aflatoxin M1, the principal metabolite arising from biotransformation of aflatoxin B1 in liver and it is secreted into milk in the mammary gland. In this study we aimed to determination and investigattion of aflatoxin M1 concentrations in cheese samples by HPLC. Samples were obtained from various regions of Turkey Urfa, Civil, Mihalıç, Otlu cheese and Kars cheddar; n=100 . Method: Aflatoxin M1 concentrations in cheese samples determined by using HPLC-RP fluorescence system λex=365 nm and λem=435 nm which were consisted of Phenomenex, Nucleosil, 100 A, C18 4.6x250 mm, 5μm analytical column and mobile phase composition with water:acetonitrile 75:25 v/v at 1 ml/min, 40 ºC .Results: Aflatoxin M1 was determined only ten samples of Urfa cheese, which were under the acceptable limits of dairy products. In the other groups of cheese samples Civil, Mihalıç, Otlu cheese and Kars cheddar Aflatoxin M1 was not determined. Conclusion: In this study, Aflatoxin M1 was determined only ten samples of Urfa cheese which were under the acceptable limits of dairy products. All other samples from different part of the country were suitable for human consumption. Ancak bu konudaki çalışmaların daha geniş kapsamlı örneklerle tekrarlanması yanısıra gerek üreticilerin gerekse tüketicilerin konu hakkında bilgilendirilmesi önerilir

Keywords

Aflatoxin M1, cheese, HPLC

References

• 1. Erdoğan A. The aflatoxin contamination of some pepper types sold in Turkey. Chemosphere, 2004; 56(4): 321-5.
• 2. Fazekas B, Tarakovacs M. Aflatoxin and ochratoxin A content of spices in Hungary. Food Addit. Contam, 2005; 22(9): 856-63.
• 3. Sengun IY, Yaman DB, Gonul SA. Mycotoxins and mould contamination in cheese, World Mycotoxin Journal, 2008; 1(3): 291-8.
• 4. Rahmani A, Jinap S, Soleimany F. Qualitative and Quantitative Analysis of Mycotoxins, Comprehensıve Revıews In Food Scıence And Food Safety, 2009; 8: 202-51.
• 5. Karapınar M. Mikotoksinler, EÜ Gıda Fak Derg, 1981; 2:157-70.
• 6. Mendonça C, Venâncio A. Fate of aflatoxin M1 in cheese whey processing, Journal of the science of food and agriculture. 2005; 85(12): 2067-70.
• 7. Karapınar M. Gıdalarda küf bozulmaları, EÜ Mühendislik Derg, Seri B Gıda Mühendisliği, 1984; Cilt 2, sayı 1, s. 81-94.
• 8. Şanlı Y, Kaya S, Pirinççi İ, Yavuz H, Baydan E, Demet Ö, Bilgili A. Veteriner Klinik Toksikoloji. Ankara: Medisan Yayınevi,1995; 1-488.
• 9. Stroka J, Anklam E, Joerissen U, Gilbert J. Determination of aflatoxin B1 in baby food (ınfant formula) by Immunoaffinity column cleanup liquid chromatography with postcolumn bromination: Collaborative study, J. AOAC International, 2001; 84(4): 1116-23.
• 10. AOAC Oficral Method 980.21. Aflatoxin M1 in milk cheese, thin-layer chromatographic method. 17th ed. USA: AOAC International Gaithersburg, Maryland 20877-2417, 2000.
• 11. 2009/22 No’lu Gıda Maddelerinde Belirli Bulaşanların Maksimum Seviyelerinin Belirlenmesi Hakkında Tebliğ-Ek 2. Ankara: Gıda, Tarım ve Hayvancılık Bakanlığı, 2009.
• 12. Kireçci E, Savaşçı M, Ayyıldız A. Sarıkamış’ta tüketilen süt ve peynir ürünlerinde aflatoksin M1 varlığının belirlenmesi, İnfeksiyon Derg, 2007; 21(2): 93-6.