What method is commonly used to detect aflatoxin in peanuts?

High-Performance Liquid Chromatography (HPLC) is a widely recognized method for the detection of aflatoxins in peanuts. This technique provides the necessary sensitivity and specificity required to accurately analyze complex mixtures, such as those found in peanuts.

HPLC separates the components of the peanut sample based on their interactions with a stationary phase and a mobile phase. As the sample moves through the column, aflatoxins can be identified and quantified based on their distinct retention times. This method is particularly effective because it not only allows for the detection of aflatoxins at very low concentrations, which is critical given their toxic nature, but it also enables the separation of aflatoxins from other compounds, reducing the likelihood of false positives.

Furthermore, HPLC can be coupled with other techniques, such as fluorescence detection, to enhance its ability to identify and quantify aflatoxins accurately. As a result, HPLC is preferred in many laboratories for routine testing of aflatoxins in food products, including peanuts, making it an essential method in food safety and quality control practices.