Determination of 4 Kinds of Alternaria Toxins in Baked Food by QuEChERS and Ultra-high Performance Liquid Chromatography-tandem Mass Spectrometry
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
An analysis method using ultra-high performance liquid chromatography-tandem mass spectrometru (UPLC-MS/MS) was established for the determination of four alternaria toxins [Tenuazonic acid (TeA), Alternariol (AOH), Alternariol Monomethyl Ether (AME), Tentoxin (TEN)] in baked food. The samples were extracted with acetonitrile and 0.1 mol/L HCl, and the extracted solutions were purified using the QuEChERS approach. The target analytes were then separated on a RP18 column (2.1 mm×100 mm, 1.7 μm) using acetonitrile and 1 mmol/L NH4HCO3 as the mobile phase and detected by MS/MS under multiple reaction monitoring (MRM) mode. The mass spectrometry measurement was conducted using positive (ESI+) and negative (ESI-) electrospray ionization. Under the optimized conditions, the linearity of the four analytes were good in the corresponding concentration range with the correlation coefficients more than 0.999. The MLOQ was 0.03~0.3 μg/kg and the average recoveries (n=6) ranged from 83.2% to 105.3%, and relative standard deviation (RSD, n=6) in a range of 1.2%~6.4% when three levels of standard were spiked. This developed method was successfully applied for the detection of 45 baking food samples, and mycotoxins were detected in several samples. AME was detected in 24 samples with the concentrations ranged from 0.1 to 4.6 μg/kg; AOH was detected in 6 samples with the concentrations ranged from 0.47 to 1.5 μg/kg; TeA was detected in 27 samples with the concentrations ranged from 0.6 to 3.7 μg/kg; and TEN was detected in 9 samples with the concentrations ranged from 0.3 to 2.1 μg/kg.
