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.
- Chromatogram
- LINEARITY & QUANTITATION LIMIT
- CALIBRATION GRAPHICS OF SELECTED MYCOTOXINS IN PISTACHIO
- Repeatability
- reproducibility
-
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
