. 2015 Jul 22;24(1):147–156. doi: 10.1016/j.jfda.2015.06.002

Table 2.

Validation of the analytical methods used for determining the levels of aflatoxins, ochratoxin A, and citrinin in various foods.

Product	Mycotoxins	Spiking levels (μg/kg)	Recovery % (n = 5)		Repeatability (n = 5)

			Average	Requirement (%)^a	%CV	Requirement (%)^a
Peanut candy	Aflatoxin B₁	0.2	89.5 ± 4.1	50–125	4.63	<35
		0.4	90.2 ± 5.2	50–125	4.50	<35
		2	88.5 ± 5.5	60–125	6.23	<30
	Aflatoxin B₂	0.1	90.5 ± 7.4	50–125	8.15	<35
		0.2	88.3 ± 5.5	50–125	6.23	<35
		1	91.8 ± 5.0	60–125	5.47	<30
	Aflatoxin G₁	0.2	84.4 ± 4.7	50–125	6.81	<35
		0.4	87.6 ± 4.4	50–125	7.93	<35
		2	86.3 ± 5.0	60–125	7.42	<30
	Aflatoxin G₂	0.1	75.1 ± 4.3	50–125	4.34	<35
		0.2	77.9 ± 5.3	50–125	6.61	<35
		1	76.8 ± 6.4	60–125	6.03	<30
Coffee	Ochratoxin A	0.5	78.2 ± 5.1	50–125	4.09	<35
		1	81.1 ± 4.3	60–125	2.63	<30
		5	81.9 ± 3.7	60–125	4.91	<30
Red yeast rice	Citrinin	50	92.6 ± 4.7	70–120	3.54	<20
		100	93.4 ± 4.6	70–120	4.50	<15
		500	94.6 ± 3.2	70–120	3.37	<15

%CV = coefficient of variation.

The validation guidelines for testing methods in food chemistry set by the Taiwan Food and Drug Administration.