Description
Description
Aflatoxins, a group of mycotoxins in food, are secondary metabolites of Aspergillus fungi and have been evaluated as Group 1 carcinogens by the International Agency for Research on Cancer.
Total Aflatoxins in food detects the following: AFB1, AFB2, AFG1, AFG2, Ochratoxin A, T-2 Toxin, Nivalenol, Zearalenone, Deoxynivalenol, Patulin, Fumonisin B1 and have a linear range 0-200 ppb and detection limit 3.9 ppb
Kit: Total Aflatoxins in food – Qualitative and Quantitative method
Code: 82135 – 100 tests
Presentation: R1 – 150 mL., R2 – 20 mL., R3 – 10 mL., R4 – 10 mL., R5 – 0.5 mL., R6 – 0.1 uL., R7 – 10 mL.
Procedure for measurement of aflatoxines
1. Collect 0,1 gr. of sample, grind it and add 1.2 mL. R1 in a vial
2. Centrifuge at 200 rpm for 10 minutes
3. Evaporate the solution obtained in a dry incubator or a water bath at 60C
4. Add 0.2 mL. R2
5. Centrifuge at 2800 rpm for 30 seconds
6. Prepare a tube by adding 0.1 mL. R1 and 0.1 mL. R3
7. Add sample to the tube
8. Wash the sample with 0.1 mL. R4 and 0.03 mL. R3
9. Evaporate the solution obtained in a dry icubator or a water bath at 60C
10. Add 3.4 uL. R5 and shake for 30 seconds manually or with vortex
11. Add 0.6 uL. R6
12. Add 0.1 mL. R7, mix and incubate for 5 minutes
13(a). For qualitative mode, check the formed colors:
green = presence of total aflatoxins in the sample
no color formed = absence of total aflatoxins in the sample
(b). For quantitative mode, check from the tests panel of Electra m2 the parameter TAFF and follow the instructions to obtain numerical result.
