Pammvi is the authorised suppliers, agents, dealers and wholesalers for Aflatoxin Total ELISA Test Kit.
Aflatoxins belong to the class of mycotoxins. Che­mic­ally they are defined as difuranocyclopenta­no­cu­marines or difuranopentanolidocu­marines, i.e. afla­toxins contain a dihydrofuran or a tetrahydrofu­ran ring, to which a substituted cumarin system is con­densed. Out of about 20 known aflatoxins, the moulds Aspergillus flavus and A. parasiticus produce exclusively aflatoxin B1, B2, G1 and G2, and all the other aflatoxins are derivates of these four. The deri­vates are developed either by metabolism in hu­mans, animals and microorganisms or by environ­mental reactions.In the European Union the limits for total aflatoxins are 4 – 15 ppb for food. Thus a monitoring of food and feed with respect to the concentration of aflatoxins is obligatory.The Aflatoxin Total ELISA represents a highly sensitive detection system and is particulary capable of the quantification of total aflatoxin contaminations in cereals, _beer, nuts, dry fruits, oils and chili. The detection and quantification in further spices and coffee in combination with the Aflatoxin Immunaffinity Column (DEAFBA01) is also possible.Principle of the Test

The Aflatoxin Total quantitative test is based on the principle of the enzyme-linked immu­nosorbent assay. An antibody binding protein is coated on the surface of a micro­titer plate. Aflatoxins containing samples or stan­dards, an aflatoxin-peroxidase conjugate and an antibody directed against aflatoxins are given into the wells of the microtiter plate. The conjugate competes with the aflatoxins of sam­ples/standards for the limited number of antibody sites. Simultaneously the anti-aflatoxin antibody is bound to the antibody-binding protein coated on the mi­crotiter plate. After 30 minutes incubation at room temperature the wells are washed with di­luted washing solution to remove un­bound material. A substrate solution is added and incu­bated for 15 minutes, resulting in the de­ve­lop­ment of a blue colour. The colour development is inhibited by the addition of a stop solution, and the colour turns yel­low. The yellow colour is measured pho­to­metrically at 450 nm. The concentration of aflatoxins is inversely proportional to the colour inten­sity of the test sample.

Enzyme Immunoassay for the quantitative determination of Aflatoxins in food