Validated DLLME-LC-MS/MS for rapid determination of aflatoxins in commercial seasoning powders.

Seasoning powders are widely used to enhance food flavour but can be contaminated with aflatoxins, toxic compounds that pose health risks. This study developed and validated a rapid, sensitive method for detecting AFB1, AFB2, AFG1 and AFG2 in seasoning powders. The technique involved dispersive liquid-liquid microextraction (DLLME) with chloroform and acetonitrile, followed by HPLC-MS/MS analysis. Key extraction factors were optimised using Response Surface Methodology (RSM) based on a Box-Behnken Design (BBD) to ensure robustness in this complex matrix. The optimal conditions were determined to be 200 μL chloroform, 2 mL acetonitrile, and 5% salt. The method showed excellent linearity (R2 > 0.99), low detection limits (0.125-0.5 ng g-1), and good recovery (94-115%). It was applied to 21 commercial samples from Penang, Malaysia, and aflatoxins were detected in 4 samples-all below regulatory limits. This validated method is effective for routine aflatoxin monitoring in complex food matrices, helping ensure food safety.