J. Liq. Chromatogr. Relat. Technol. 46, 11-15 (2023). Review of chromatographic methods for detecting aflatoxins, including HPTLC in various matrices of food, feed, and even herbal medicines. The paper described sample preparation, quantification in herbal formulations and risk assessment.

Food Addit Contam Part A. 38, 1778-1787 (2021). HPTLC of deoxynivalenol (1), 3-acetyldeoxynivalenol (2), 15-acetyldeoxynivalenol (3), zearalenone (4) and nivalenol (5) in Chilean cereals on silica gel with toluene - ethyl acetate - formic acid 1:8:1. Detection by dipping into a solution of 10 % aluminium trichloride in 50% methanol, followed by heating at 120 °C for 15 min. Quantitative determination by absorbance measurement at 366 nm. The hRF values for (1) to (6) were 39, 50, 45, 60 and 20, respectively. Linearity was between 20 and 160 ng/zone for (1) to (5). The LOD and LOQ were 120 and 160 µg/Kg for (1), 120 and 200 µg/kg for (2) and (3), 80 and 120 µg/kg for (4) and 120 and 160 µg/kg for (5), respectively. Recovery was between 88.6 and 111.5 % for (1), 93.6 and 108.3 % for (2), 91.0 and 111.0 % for (3), 84.3 and 114.2 % for (4) and 86.0 and 112.5 % for (5).

J. Liq. Chromatogr. Relat. Technol. https://doi.org/10.1080/10826076.2021.1930556 (2021). HPTLC of patulin in apple juice on silica gel with methyl tert-butylether - n-pentane 9:5. Detection by spraying with 0.25 % methyl-benzothiazolinone hydrazone hydrochloride monohydrate in methanol, followed by heating at 105 °C. Quantification was performed using a 48-bit flatbed scanner for color measurements (in red, green, and blue). Quantification in fluorescence mode by use of a 16-bit CCD-camera and UV-366 nm illumination as well as a HPTLC DAD-scanner. The hRF value for patulin was 58. Linearity was between 5 and 800 ng/zone. The LOD and LOQ were 33 and 67 ng/zone, respectively.

Anal. Bioanal. Chem. 411, 6655-6665 (2019). HPTLC of lovastatin present in lactone (1) and hydroxy acid forms (2) and mycotoxin citrinin (3) in red yeast rice on silica gel with n-hexane - acetone - 10 % acetic acid 60:40:1. Quantitative determination by absorbance measurement at 238 nm for (1) and (2) and fluorescence measurement at 313/> 400 nm for (3). The hRF values for (1) to (3) were 35, 23 and 7, respectively. Linearity was between 50 and 500 ng/zone for (1) and (2) and 5 and 50 ng/zone for (3). Intermediate precision was below 2 % (n=5). The LOD and LOQ were 10 and 50 ng/zone for (1) and (2) and 1 and 4 ng/zone for (3). Average recovery was 109.9 % for (1) to (3).

J. Planar Chromatogr. 33, 617-630 (2020). HPTLC of aflatoxin B1 in marketed samples of corn, groundnut, rice, wheat and dried chillies on silica gel with chloroform - acetone 9:1. Quantitative determination by absorbance measurement at 366 nm. The hRF value for aflatoxin B1 was 36. Linearity was between 10 and 120 ng/zone. Intermediate precision was below 2 % (n=3). The LOD and LOQ were 1 and 3 ng/zone. Average recovery was 85.2 %.

J. Planar Chromatogr. 33, 209-217 (2020). HPTLC of patulin in fruit-based food on silica gel with toluene - ethyl acetate - formic acid 5:4:1. Quantitative determination by absorbance measurement at 254 nm. The hRF value for patulin was 53. Intermediate precision was below 4 % (n=5). The LOD and LOQ were 0.66 and 1.99 ng/zone, respectively. Recovery was between 106.0 and 108.6 %.

Anal. Chem. 81, 3858-3866 (2009). HPTLC of microcystin LR and nodularin on silica gel with 1-propanol - ethyl acetate - water 3:5:2 with 5 % acetic acid. Detection and quantification by UV spectroscopy at 232 nm and direct identification of separated analytes on the HPTLC plate by IR-MALDI-o-TOF MS. The detection limit was 3-5 ng/zone. For detection of peptides, plates were cut and sprayed with a solution of p-anisaldehyde, followed by heating at 105 °C until purple-blue peptide spots appeared.

Food Control. 68, 310-329 (2016). Review of the methodologies to determine the occurrence of aflatoxin M1 (AFM1) and the fate of AFM1 during processing of milk and dairy products, such as yoghurt and cheeses, since 1996 until today. The review describes the application of TLC and HPTLC in raw and pasteurized milk, feta cheese, yoghurt, white cheese, ice cream and butter.