Simple sample preparation technique with only one step of extraction was chosen to be applied in order to allow fast analysis of AFM1 in white cheeses. Namely, 5 g of
homogenized cheese sample was weighed in a 50 ml conic tube. AFM1 was extracted by shaking with 20 mL of acetonitrile-water mixture (84:16, v/v) for an hour using an automatic shaker (IKA Laboratortechnik, Germany). The mixture was then centrifuged for
5 min at 5000 rpm and an aliquot (1 ml) of centrifuged crude extracts was transferred into glass vials and diluted with 3 ml of mobile phase used for liquid chromatographic analytical separation (95% A and 5% B; explanation of the composition of the eluent A and B is given in the subsequent section). Thus, the final extracts contained 0.0625 g sample per ml. Before injection into the liquid chromatograph system, the extracts were passed through the 0.2 mm nylon syringe filter. You can check on this PDF. Good luck.
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