Studies on Chemical Analysis of Mycotoxin (III) Examination of Griseofulvin in Fermented Food, especially in Miso
The qualitative and quantitative analyses by the fluorometric method were studied. Griseofulvin in Miso was extracted with ether and was chromatographed on a thin layer. The measurement of its fluorescence was carried out by use of Auto-fluorodensitometer. The limit of detection per spot was 0.01μg...
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| Published in: | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 13; no. 2; pp. 115 - 119 |
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| Main Authors: | , , , , |
| Format: | Journal Article |
| Language: | English Japanese |
| Published: |
Japanese Society for Food Hygiene and Safety
05-04-1972
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| Online Access: | Get full text |
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| Summary: | The qualitative and quantitative analyses by the fluorometric method were studied. Griseofulvin in Miso was extracted with ether and was chromatographed on a thin layer. The measurement of its fluorescence was carried out by use of Auto-fluorodensitometer. The limit of detection per spot was 0.01μg on a thin layer plate, and a straight line relationship was obtained between the amount of griseofulvin and fluorescence intensity within the range of 0.05-0.25μg (per spot). The detection level of griseofulvin in Miso was 0.5ppm. This method was applied to nine commercial samples of Miso produced in various districts and to three marketted samples of soy produced in Kanto area. From the results, it was affirmed that these products were free from griseofulvin. |
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| ISSN: | 0015-6426 1882-1006 |
| DOI: | 10.3358/shokueishi.13.115 |