This standard specifies the determination method of aflatoxins M1 and B1 in foods such as milk and its products, cream and fresh pig tissue (liver, kidney, blood and lean meat), and It is applicable to such determination.
2 Principles
After extraction, concentration and thin-layer chromatography are carried out, the aflatoxins M1 and B1 will generate bluish violet fluorescence under ultraviolet light (wave length is 365nm), and then their content will be determined according to the minimum detected quantity of fluorescence displayed on the thin layer.
