Determination of Fusarium mycotoxins by liquid chromatography/tandem mass spectrometry coupled with immunoaffinity extraction |
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Authors: | Hiroki Tanaka Masahiko Takino Yoshiko Sugita‐Konishi Toshitsugu Tanaka David Leeman Akira Toriba Kazuichi Hayakawa |
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Institution: | 1. National Institute of Health Sciences, 1‐18‐1 Kamiyoga, Setagaya‐ku, Tokyo 158‐8501, Japan;2. Agilent Technologies Japan, Ltd., Hachioji Site, 9‐1, Takakura‐cho, Hachioji‐shi, Tokyo 192‐8501, Japan;3. Kobe Institute of Health, 4‐6 Minatojima‐Nakamachi, Chuo‐ku, Kobe 650‐0046, Japan;4. R‐Biopharm Rhone Ltd., Block 10, Todd Campus, West of Scotland Science Park, Acre Road, Glasgow G20 0XA, UK;5. Institute of Medical, Pharmaceutical and Health Sciences, Kanazawa University, Kakuma‐machi, Kanazawa 920‐1192, Japan |
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Abstract: | A method for the simultaneous quantitative determination of deoxynivalenol (DON), T‐2 toxin (T‐2), HT‐2 toxin (HT‐2) and zearalenone (ZEN) in wheat and biscuit by liquid chromatography/electrospray ionization tandem mass spectrometry (LC/ESI‐MS/MS) coupled with immunoaffinity extraction is described. A clean‐up was carried out using a DZT MS‐PREP® immunoaffinity column (IAC), and the effect of the sample dilution rate and sample loading was investigated. Furthermore, the effects of ion suppression of a multifunctional column (MFC) and the IAC in the clean‐up were compared. The results with the DZT MS‐PREP® IAC showed that it is possible to make the sample dilution rate low, and indicated a higher solvent‐tolerance than usual with an IAC. Sample loading was optimized at 0.25 g. Ion suppression was lowered by purification of the toxins using the DZT MS‐PREP® IAC. Recoveries of each mycotoxin from wheat and biscuit samples spiked at two levels ranged from 78 to 109%. The limits of detection in wheat and biscuit was in the range of 0.03–0.33 ng·g?1. From these studies, it is suggested that use of an IAC is effective in the clean‐up of each mycotoxin, and, when combined with LC/ESI‐MS/MS, it is good for the determination of mycotoxins in foodstuffs due to its rapidity and high sensitivity. Copyright © 2010 John Wiley & Sons, Ltd. |
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