Determination of mycotoxin levels in food samples is usually accomplished by certain steps
Determination of mycotoxin levels in food samples is usually accomplished by certain steps: sampling, preparation, extraction followed by a cleanup and detection which is performed by many instrument4.1 Chromatographic techniques
This technique is the most commonly used method for mycotoxin analysis. Thin layer chromatography (TLC) is one of earliest quantitative method for mycotoxin screening based on visual assessment or instrumental densitometry. However, recent advances in mycotoxin analysis have introduced fast and convenient chromatographic technologies for both detection and quantification such as high performance liquid chromatography (HPLC) coupled with ultraviolet, diode array, fluorescence or mass spectrometry detectors and ultra HPLC with reduced column packing material. It has been highly advanced of coupling liquid chromatography techniques to mass-spectrometry and HPLC coupled mass spectrometric or fluorescence detectors are frequently used in mycotoxins analysis while other chromatographic techniques are rarely used because of limited sensitivity and specificity. HPLC-FLD (HPLC coupled with fluorescence) is used for single mycotoxin analysis and HPLC-MS/MS is the best choice for simultaneous determination of multiple mycotoxins (Ahmad A. and Jae-Hyuk Y., 2017).
al and non-instrumental techniques (Figure 4, Ahmad A. and Jae-Hyuk Y., 2017).