Ebadollahi, A., GHAZIKHANSARI, M. (2005). Quantification of Deoxynivalenol in wheat flour using Immunoaffinity column and High performance Liquid Chromatography. , 73(No. 1), 55-64.
Alireza Ebadollahi; M. GHAZIKHANSARI. "Quantification of Deoxynivalenol in wheat flour using Immunoaffinity column and High performance Liquid Chromatography". , 73, No. 1, 2005, 55-64.
Ebadollahi, A., GHAZIKHANSARI, M. (2005). 'Quantification of Deoxynivalenol in wheat flour using Immunoaffinity column and High performance Liquid Chromatography', , 73(No. 1), pp. 55-64.
Ebadollahi, A., GHAZIKHANSARI, M. Quantification of Deoxynivalenol in wheat flour using Immunoaffinity column and High performance Liquid Chromatography. , 2005; 73(No. 1): 55-64.

Quantification of Deoxynivalenol in wheat flour using Immunoaffinity column and High performance Liquid Chromatography

آفات و بیماری‌ های گیاهی
Volume 73, No. 1 - Serial Number 79, September 2005, Pages 55-64    PDF (1.71 M)
Authors
Alireza Ebadollahi; M. GHAZIKHANSARI
Abstract
In order to determine the amount of Deoxynivalenol (DON) in flours, five flour factories were selected among Tehran provinces' flour factories. One kilogram samples of five kinds of flour (whole, debranned, Setareh, Nool and Semolina flour) were taken from each factory randomly. The samples were transferred to laboratory and divided into 100 and subsequently into 10 gram of sub samples. Then the samples were extracted by Immunoaffinity column and analyzed with HPLC instrument which was equipped with UV detector and C18 column. Mobile phase was Acetonitrile – Water in the ratio of 10-90 (V/ V).
DON was detected in all fourty flour samples. The Maximum amount of DON was in whole flour with an average level of 130.05µg/g. The minimum amount of DON was obtained in debranned flour with average level of 39.93 µg/g. Statistical analysis of data showed that there is a significant difference between whole flour and debranned and Setareh flours (P value = 0.0171).
 
 
Keywords
wheat flour; Deoxynivalenol; HPLC; Immunoaffinity
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