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Simultaneous determination of trichothecene mycotoxins in cereals by LC-MS/MS.
Kim, Dan-Bi; Jung, Young Sung; Nam, Tae Gyu; Lee, Sanghee; Yoo, Miyoung.
Affiliation
  • Kim DB; Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea.
  • Jung YS; Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea.
  • Nam TG; Major of Food Science and Biotechnology, Division of Bioconvergence, Kyonggi University, Suwon, 16227 Republic of Korea.
  • Lee S; Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea.
  • Yoo M; Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea.
Food Sci Biotechnol ; 31(2): 165-174, 2022 Feb.
Article in En | MEDLINE | ID: mdl-35186347
This study was designed to determine the residual trichothecene mycotoxins in cereal samples. The optimal solvent for extraction was 84% (v/v) aqueous acetonitrile with 1% (v/v) formic acid. The best performing clean-up method was dispersive-solid phase with a mixture octadecyl silica and primary-secondary amine. The recoveries for the studied mycotoxins ranged from 83.3 to 92.8%. The methodology was successfully applied for monitoring 100 cereal samples obtained from a Korean market. The bean sample were found to be co-contamination with deoxynivalenol and HT-2 toxin. Deoxynivalenol possessed the highest detection freauency (4/100) and amount (727.38 µg/kg) among the trichothecene mycotoxins. The hazard index was less than 1.0 for all the observed mycotoxins in all cereal samples except one white rice sample (1.2681). This results indicated that periodic risk assessments of trichothecene mycotoxin through cereal intake are necessary for the health and safety.
Key words

Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Risk_factors_studies Language: En Journal: Food Sci Biotechnol Year: 2022 Document type: Article Country of publication:

Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Risk_factors_studies Language: En Journal: Food Sci Biotechnol Year: 2022 Document type: Article Country of publication: