Tracking emerging mycotoxins in food: development of an LC-MS/MS method for free and modified Alternaria toxins.
Tracking emerging mycotoxins in food: development of an LC-MS/MS method for free and modified Alternaria toxins.
复制标题
DOI：
10.1007/s00216-018-1105-8
复制
发表时间：
2018-07
影响因子：
4.3
通讯作者：
Warth B
中科院分区：
文献类型：
--
作者：
Puntscher H;Kütt ML;Skrinjar P;Mikula H;Podlech J;Fröhlich J;Marko D;Warth B
由链格孢霉真菌产生的真菌毒素是普遍存在的食品污染物，但产生全面暴露数据的分析方法很少。我们建立了一种涵盖17种毒素的LC-MS/MS方法，用于研究番茄酱、葵花籽油和小麦面粉中游离和修饰的交链孢毒素的自然存在。目标分析物包括交链孢醇(AOH)、AOH-3-葡萄糖苷、AOH-9-葡萄糖苷、AOH-3-硫酸盐、交链孢醇单甲醚(AME)、AME-3-葡萄糖苷、AME-3-硫酸盐、阿片烯、异阿仑烯、TEA(TEA)、天冬氨酸(TEN)、交链孢毒素I和II、交链孢子醇、茎叶毒素III、丙氨酸乙酯和丙氨酸。总体而言，检测下限(0.03-9 ng/g)和定量(0.6-18 ng/g)、中精密度(9-44%)和相对回收率(75-100%)都达到了要求。而茎叶毒素III、AOH-3-硫酸盐、AME-3-硫酸盐、阿替丁和阿魏酸在面粉中的回收率均低于70%，且性能稳定，重现性好。我们对奥地利零售市场的样品进行的初步研究表明，番茄酱(n = 12)含有AOH、AME、TEA和TEN，浓度分别为20、4、322和0.6 ng/g，而葵花籽油(n = 7)和小麦面粉样品(n = 9)的污染水平相对较低。有趣的是，与风险评估相关的是，首次在自然污染的食品中发现的AOH-9-葡萄糖苷和AME-3-硫酸盐的浓度与其母毒素的浓度相似。综上所述，所建立的多分析物分析方法适用于产生不同食物基质中链格孢菌毒素的综合数据。ᅟ本文的在线版本(10.1007/s002160181105-8)包含向授权用户提供的补充材料。
Mycotoxins produced by Alternaria fungi are ubiquitous food contaminants, but analytical methods for generating comprehensive exposure data are rare. We describe the development of an LC-MS/MS method covering 17 toxins for investigating the natural occurrence of free and modified Alternaria toxins in tomato sauce, sunflower seed oil, and wheat flour. Target analytes included alternariol (AOH), AOH-3-glucoside, AOH-9-glucoside, AOH-3-sulfate, alternariol monomethyl ether (AME), AME-3-glucoside, AME-3-sulfate, altenuene, isoaltenuene, tenuazonic acid (TeA), tentoxin (TEN), altertoxin I and II, alterperylenol, stemphyltoxin III, altenusin, and altenuic acid III. Extensive optimization resulted in a time- and cost-effective sample preparation protocol and a chromatographic baseline separation of included isomers. Overall, adequate limits of detection (0.03–9 ng/g) and quantitation (0.6–18 ng/g), intermediate precision (9–44%), and relative recovery values (75–100%) were achieved. However, stemphyltoxin III, AOH-3-sulfate, AME-3-sulfate, altenusin, and altenuic acid III showed recoveries in wheat flour below 70%, while their performance was stable and reproducible. Our pilot study with samples from the Austrian retail market demonstrated that tomato sauces (n = 12) contained AOH, AME, TeA, and TEN in concentrations up to 20, 4, 322, and 0.6 ng/g, while sunflower seed oil (n = 7) and wheat flour samples (n = 9) were contaminated at comparatively lower levels. Interestingly and of relevance for risk assessment, AOH-9-glucoside, discovered for the first time in naturally contaminated food items, and AME-3-sulfate were found in concentrations similar to their parent toxins. In conclusion, the established multi-analyte method proved to be fit for purpose for generating comprehensive Alternaria toxin occurrence data in different food matrices. ᅟ The online version of this article (10.1007/s00216-018-1105-8) contains supplementary material, which is available to authorized users.
登录
查看更多内容
影响因子：
3
作者：
Hickert, Sebastian;Gerding, Johannes;Humpf, Hans-Ulrich
通讯作者：
Humpf, Hans-Ulrich
影响因子：
6
作者：
Lopez, Patricia;Venema, Dini;de Nijs, Monique
通讯作者：
de Nijs, Monique
影响因子：
6.1
作者：
Hildebrand, Andreas A.;Kohn, Beate N.;Bunzel, Mirko
通讯作者：
Bunzel, Mirko
影响因子：
6.1
作者：
Jarolim K;Del Favero G;Pahlke G;Dostal V;Zimmermann K;Heiss E;Ellmer D;Stark TD;Hofmann T;Marko D
通讯作者：
Marko D
影响因子：
2
作者：
Ostry, V.
通讯作者：
Ostry, V.