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

Quick and simple sample preparation steps without immunoaffinity column extraction or evaporation.
Parameters

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

Dried Fruits, Peanuts, Rice, Apricot Kernels, Cereals, Oil Seeds

Sample Preparation

Step 1

Weigh 5 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 µm nylon filter into a HPLC vial.

Chromatogram

METHOD PERFORMANCE

Quantitation Limit

Analytes	Rice	Oat	Sesame	White Bean	Chocolate spread	Wheat Flour	Soy Bean Flour
	LOQ*	LOQ*	LOQ*	LOQ*	LOQ*	LOQ*	LOQ*
	(µg/kg) 6460 QQQ	(µg/kg) 6460 QQQ	(µg/kg) 6460 QQQ	(µg/kg) 6460 QQQ	(µg/kg) 6460 QQQ	(µg/kg) 6460 QQQ	(µg/kg) 6460 QQQ
AFB1	0.31	0.32	0.41	0.3	0.4	0.32	0.43
AFB2	0.36	0.27	0.33	0.39	0.53	0.35	0.32
AFG1	0.3	0.18	0.28	0.36	0.37	0.3	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	16.4	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	36.3	26.27
OTA	0.31	0.29	0.34	0.32	0.46	0.4	0.45
STE	0.3	0.26	0.28	0.32	0.42	0.32	0.75
T-2	3.52	5.97	5.2	2.88	3.88	3.21	4.92
ZON	3.15	2.5	2.97	3.07	3.38	3.06	4.25

* LOQ: Limit of quantification, 10sd + AVERAGE

Linearity

Analytes	Rice	Oat	Sesame	White Bean	Chocolate spread
Analytes	R² 6460 QQQ	R² 6460 QQQ	R² 6460 QQQ	R² 6460 QQQ	R² 6460 QQQ
AFB1	0.998	0.999	0.999	0.998	0.998
AFB2	0.998	0.998	0.998	0.998	0.998
AFG1	0.998	0.996	0.995	0.997	0.993
AFG2	0.999	0.998	0.996	0.997	0.995
DON	0.999	0.997	0.998	0.998	0.992
FB1	0.998	0.999	0.999	0.999	0.998
FB2	0.998	0.999	0.999	0.998	0.998
HT-2	0.998	0.994	0.999	0.999	0.997
OTA	0.999	0.998	0.999	0.999	0.997
STE	0.999	0.999	0.999	0.996	0.998
T-2	0.998	0.999	0.999	0.999	0.998
ZON	0.999	0.999	0.999	0.998	0.999

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 (%) 6460 QQQ
Rice	5.97	6.79	5.84	9.47	2.61	7.17	4.58	11.35	6.13	11	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	2.1	1.72	2.09
White Bean	5.36	4.81	4.5	10.79	2.91	8.32	6.07	10.92	11.13	10.54	12	5.22
Chocolate spread	2.95	3.94	4.87	3.51	4.24	5.22	1.79	12.63	4.3	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	11.8	10.24	11.99
Maize	5.79	3.23	6.21	5.95	2.74	6.58	6.69	1.1	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

Accuracy

Level 3	AFB1	AFB2	AFG1	AFG2	DON	FB1	FB2	HT-2	OTA	STE	T-2	ZON
Concentration (µg/kg)	1	1	1	1	100	100	30	100	1	1	10	10
ACCURACY (%) 6460 QQQ
Dried Fig	103.8	108.3	100.5	103	96.98	80.21	93.81	109.8	102	113.4	100	100
Breakfast Cereal	108.7	109.7	106.8	112.9	104.4	93.51	93.51	98.38	110.9	110.7	113.2	116.4
Red Lentil	81.73	82.08	81.15	79.57	93.85	56.83	61.12	96.5	81.45	97.62	80.96	98.18
Wheat Flour	96.66	92.56	87.05	93.65	95.71	78.45	77.95	106.9	90.19	99.56	87.53	85.26
Green Lentil	90.09	86.77	90.09	100.8	89.34	67.52	73.61	103.9	90.33	101.2	92.68	97.89
Peanut	100.1	96.24	88.43	100.9	107.9	91.4	92.37	104.7	101.5	82.45	107.53	93.34
Pistachio	96.15	94.62	95.15	101.55	110.68	74.13	83.89	111.4	95.2	94.16	95.55	94.78
Rice	90.77	91.06	85.52	83.32	97.22	84.35	88.64	101.93	85.25	98.23	87.66	95.77
Oat	84.12	84.89	79.4	91.54	89.7	66.41	75.2	100.8	84.11	83.73	84.13	91.31
Sesame	84.33	83.35	76.28	89.15	92.87	80.05	80.7	86.38	74.91	68.88	78.7	80.88
Chickpea	94.58	91.81	91.65	93.09	100.17	61.54	70.88	82.09	90.83	95.57	89.55	91.83
White Bean	91.62	85.72	86.96	87.13	89.18	70.4	75.31	94.36	91.98	97.61	89.11	95.51
Apricot Seed	95.03	104	99.15	92.9	95.77	75.4	86.55	111.41	97.58	98.01	96.91	97.08
Chocolate spread	98.38	88.92	101.88	101.55	102.69	53.18	76.75	86.54	98.91	100.04	95.52	102.33
Soy Bean Flour	92.46	84.48	88.61	95.04	95.74	54.92	60.51	102.77	91.24	107.02	84	105.26
Maize	85.34	83.35	83.56	75.82	96.9	101.71	80.82	90.19	88.38	86.67	86.01	93.8
Wheat	96.61	102.56	105.89	102.15	98.73	80.67	108.34	102.07	86.12	89.8	97.53	104.02