[Objective] Enzyme-linked immunoassay（ELISA）was used to evaluate the effects of three different extractants of primary water,anhydrous methanol and dichloromethane on the determination of aflatoxin M1 in cheese powder. [Method] The average recovery rate was compared by comparing the relative standard deviation of extraction effects of primary water,anhydrous methanol and dichloromethane. [Result] When extracted with primary water,the relative standard deviation was 2.56% and the average recovery was 35.30%~51.12%. When extracted with anhydrous methanol,the relative standard deviation was 4.20%,and the average recovery was 81.32%~90.18%. When extracted with dichloromethane,the tissue status of the sample was abnormal,and the residue after nitrogen evaporation was oily,which could not be further determinated. [Conclusion] When extracted with anhydrous methanol. ELISA method had higher extraction accuracy and is more suitable for food determination.
WU Lan, HUANG Hua, DAI Xiaohong, FANG Juan, MA Houyang, WANG Dan, WU Jianxun
. Effect of Extracts on Determination of Aflatoxin M1 in Cheese Powde by ELISA[J]. China Dairy, 2025
, 0(4)
: 84
-88
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DOI: 10.12377/1671-4393.25.04.15
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