Multi-Mycotoxins in various food commodities

MULTI-MYCOTOXINS IN VARIOUS FOOD COMMODITIES

Multi-Mycotoxins in Various Food Commodities LC-MS/MS ANALYSIS KIT

Mycotoxins are secondary metabolites produced by molds, without biochemical significance in fungal growth and development. Although they have existed since ancient times, the term mycotoxins appeared in 1960 when 100 000 turkey poults died due to the ingestion of peanut contaminated with secondary metabolites from Aspergillus flavus.

Mycotoxins are compounds with various chemical structures and, therefore, various biological effects in animals and humans such as toxic, carcinogenic, estrogenic, mutagenic, teratogenic, and immunotoxic effects.

In Europe, Commission Regulation (EC) No 1881/2006 and its amendments set maximum residue levels (MRLs) for 13 mycotoxins.

Jasem multi-mycotoxin method analyzes 10 mycotoxins in one injection and HT-2 and DON are analyzed in second injection with same sample, same column and same instrument parameters except HPLC program.

Highlights

No need for immunoaffinity column extraction.
Very easy sample preparation.
No source contamination.

Parameters

AF B1, AF B2, AF G1, AF G2, FB1, FB2, OTA, DON, ZON, HT2, T2, STE

Matrix

Various food (Dried Fig, Pistachio, Rice, Sesame, Apricot Seed, Maize)

Sample Preparation

Step 1

Weigh 5.0 g of fine blended sample into a 50 ml polypropylene falcon.
Step 2

Add 20 ml Reagent 1 onto sample and shake for 15 minutes using multiple-shaker.
Step 3

Centrifuge at 3000 rpm for 5 min.
Step 4

Filter the clear supernatant from 0.45 micron nylon filter into a HPLC vial.

Chromatogram

LINEARITY & QUANTITATION LIMIT

Compound	*Rice LOQ (µg/kg)**	Oat LOQ* (µg/kg)	Sesame LOQ* (µg/kg)	White Bean LOQ* (µg/kg)	Chocolate spread LOQ* (µg/kg)	Wheat Flour LOQ* (µg/kg)	Soy Bean Flour LOQ* (µg/kg)
AFB1	0.31	0.32	0.41	0.30	0.40	0.32	0.43
AFB2	0.36	0.27	0.33	0.39	0.53	0.35	0.32
AFG1	0.30	0.18	0.28	0.36	0.37	0.30	0.35
AFG2	0.27	0.32	0.57	0.24	0.34	0.34	0.41
DON	29.86	30.43	45.83	30.24	46.32	27.71	27.17
FB1	25.63	20.84	22.84	16.40	16.69	19.74	18.17
FB2	8.19	7.21	7.89	5.58	4.44	7.36	7.72
HT-2	53.43	38.73	32.03	51.92	44.58	36.30	26.27
OTA	0.31	0.29	0.34	0.32	0.46	0.40	0.45
STE	0.30	0.26	0.28	0.32	0.42	0.32	0.75
T-2	3.52	5.97	5.20	2.88	3.88	3.21	4.92
ZON	3.15	2.50	2.97	3.07	3.38	3.06	4.25

CALIBRATION GRAPHICS OF SELECTED MYCOTOXINS IN PISTACHIO

Repeatability

Level 3	AFB1	AFB2	AFG1	AFG2	DON	FB1	FB2	HT2	OTA	STE	T2	ZON
Concentration (µg/kg)	1	1	1	1	100	100	30	100	1	1	10	10
RSD (%)
Rice	5.97	6.79	5.84	9.47	2.61	7.17	4.58	11.35	6.13	11.00	6.68	3.35
Oat	5.97	6.79	5.84	9.47	2.61	5.27	4.58	14.07	6.13	3.49	4.57	2.57
Sesame	2.43	3.96	3.44	10.09	5.48	3.87	2.87	13.55	3.92	9.51	8.52	4.86
Chickpea	1.86	1.46	2.17	2.79	3.12	1.06	1.09	0.87	1.98	2.10	1.72	2.09
White Bean	5.36	4.81	4.50	10.79	2.91	8.32	6.07	10.92	11.13	10.54	12.00	5.22
Chocolate spread	2.95	3.94	4.87	3.51	4.24	5.22	1.79	12.63	4.30	3.53	2.98	1.78
Soy Bean Flour	1.67	0.69	1.77	2.51	5.51	0.69	1.68	5.89	8.96	11.80	10.24	11.99
Maize	5.79	3.23	6.21	5.95	2.74	6.58	6.69	1.10	5.54	5.69	4.46	4.84
Wheat	6.52	5.79	4.24	4.04	3.19	3.15	6.04	1.23	9.06	5.29	5.37	2.61

Level 4	AFB1	AFB2	AFG1	AFG2	DON	FB1	FB2	HT2	OTA	STE	T2	ZON
Concentration (µg/kg)	2	2	2	2	200	200	60	200	2	2	20	20
RSD (%)
Rice	2.79	3.85	2.18	4.79	3.03	7.19	5.88	10.79	4.82	3.12	8.21	5.01
Oat	2.79	3.85	2.18	4.79	3.03	7.19	5.88	14.82	4.82	3.12	5.04	1.79
Sesame	2.11	4.60	3.75	9.74	2.72	2.77	3.62	10.49	5.67	11.90	7.86	5.44
Chickpea	1.52	1.70	1.25	1.61	1.13	1.07	0.98	6.29	2.06	2.20	2.55	1.78
White Bean	5.69	8.87	7.31	11.98	1.31	6.53	5.68	16.76	12.58	8.92	12.57	3.97
Chocolate spread	1.19	1.98	1.71	3.17	2.76	6.04	2.99	9.28	5.47	1.93	6.57	2.02
Soy Bean Flour	3.77	5.20	2.35	3.46	3.14	2.69	5.61	2.81	4.46	7.81	5.14	7.72
Maize	1.54	3.31	4.23	6.0	2.14	3.0	2.98	1.93	2.80	6.42	2.25	2.09
Wheat	2.34	2.35	1.79	4.77	1.28	2.19	2.26	0.72	3.78	3.78	4.04	2.95

reproducibility

Level 3	AFB1	AFB2	AFG1	AFG2	DON	FB1	FB2	HT2	OTA	STE	T2	ZON
Concentration (µg/kg)	1	1	1	1	100	100	30	100	1	1	10	10
RSD (%)
Dried Fig	5.27	6.63	3.49	12.57	2.88	10.87	6.65	5.51	5.96	4.16	5.76	3.46
Breakfast Cereal	4.33	7.40	2.71	10.93	3.92	5.39	5.39	15.58	3.49	8.29	13.30	9.16
Red Lentil	3.75	5.79	4.24	10.76	9.62	6.93	11.23	2.66	5.42	3.16	8.81	3.61
Wheat Flour	13.76	14.74	14.39	12.75	3.09	14.78	5.43	3.72	13.35	6.04	6.86	8.00
Green Lentil	5.19	1.67	4.81	5.30	13.26	13.48	9.93	5.00	6.68	1.82	7.97	2.55
Peanut	2.39	1.58	3.45	7.83	3.38	1.28	6.15	0.18	8.41	6.89	13.07	7.64
Pistachio	3.84	3.23	2.44	11.24	4.62	3.81	2.33	3.19	6.32	2.29	2.96	4.40
Rice	2.88	3.18	3.87	11.82	2.98	2.04	3.92	2.41	6.31	3.82	8.80	0.66
Oat	4.22	7.04	2.93	3.35	3.29	7.91	6.17	2.62	8.80	7.87	11.40	11.05
Sesame	2.89	5.50	4.53	11.41	3.85	2.33	12.42	3.76	2.56	8.02	5.05	0.57
Chickpea	4.42	4.91	4.73	10.39	7.80	7.59	1.23	14.78	6.97	11.41	9.52	3.51
White Bean	9.61	5.93	5.59	8.08	4.63	10.60	12.16	6.67	7.73	4.82	10.64	3.10
Apricot Seed	1.01	0.59	0.14	10.81	4.00	4.44	2.98	1.37	27.48	0.24	16.47	5.29
Chocolate spread	2.41	14.67	4.29	9.73	11.81	4.66	7.64	11.97	8.03	7.80	6.57	3.64
Soy Bean Flour	4.49	5.19	5.11	3.56	3.37	0.02	11.16	4.76	6.98	5.63	5.93	11.19
Maize	8.41	7.62	5.29	5.74	3.04	7.54	0.55	4.38	4.55	6.48	12.56	1.67
Wheat	4.25	9.62	2.5	7.54	5.26	10.99	13.59	8.80	3.81	13.28	12.01	11.22

Level 4	AFB1	AFB2	AFG1	AFG2	DON	FB1	FB2	HT2	OTA	STE	T2	ZON
Concentration (µg/kg)	2	2	2	2	200	200	60	200	2	2	20	20
RSD (%)
Dried Fig	2.52	2.89	5.76	4.99	3.31	5.68	7.15	3.87	0.33	3.80	7.99	6.09
Breakfast Cereal	9.39	7.87	9.99	13.71	4.58	13.17	12.48	14.59	8.13	12.19	9.82	6.44
Red Lentil	1.92	2.44	6.04	9.77	11.98	6.33	6.77	7.05	3.70	1.89	4.21	4.31
Wheat Flour	5.20	7.21	6.04	12.09	2.79	5.95	14.24	3.30	4.42	3.99	6.70	7.54
Green Lentil	5.74	4.42	7.13	13.06	7.24	4.68	5.13	8.91	6.09	4.98	7.59	5.08
Peanut	5.90	4.04	3.17	3.46	2.71	2.01	2.77	2.02	6.08	5.25	3.72	7.95
Pistachio	2.55	0.44	2.01	12.52	3.34	2.23	7.71	3.48	6.42	5.01	7.57	1.84
Rice	2.78	0.82	0.84	11.33	1.39	2.81	7.31	4.67	7.76	4.86	7.93	1.91
Oat	4.88	3.69	1.86	13.47	1.78	9.14	4.42	9.85	7.53	2.20	8.50	7.05
Sesame	0.94	5.24	4.55	8.71	3.22	4.00	10.18	8.25	2.70	1.58	4.02	1.90
Chickpea	3.19	4.01	2.79	2.02	2.35	3.21	5.47	10.87	8.65	2.97	13.28	10.64
White Bean	2.27	2.36	1.62	10.39	1.75	8.80	5.49	1.14	7.44	11.39	6.54	5.72
Apricot Seed	4.60	5.16	2.10	7.62	1.95	8.28	2.72	5.43	13.05	2.88	9.40	8.28
Chocolate spread	7.66	3.59	8.64	9.65	5.58	4.50	0.73	1.72	6.34	5.85	4.50	2.90
Soy Bean Flour	0.68	2.22	5.22	2.48	0.69	2.79	0.78	2.80	10.37	6.48	12.92	10.18
Maize	1.37	1.58	2.87	1.71	1.60	5.20	10.90	9.04	2.42	10.34	5.91	5.89
Wheat	5.84	5.68	8.12	12.15	4.83	9.57	4.20	2.08	13.80	5.24	7.27	9.68