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Multimycotoxin UPLC-MS/MS for tea, herbal infusions and the derived drinkable products

Sofie Monbaliu, Aibo Wu, Dabing Zhang, Carlos Van Peteghem and Sarah De Saeger UGent (2010) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 58(24). p.12664-12671
abstract
In recent years the consumption of tea and herbal infusions has increased. These hot drinks are consumed as daily drinks as well as for medicinal purposes. All tea varieties (white, yellow, green, oolong, black and puerh) originate from the leaves of the tea plant, Camellia sinensis. All extracts made of plant or herbal materials which do not contain Camellia sinensis are referred as herbal infusions or tisanes. During processing and manufacturing fungal contamination of the plant materials is possible, enabling contamination of these products with mycotoxins. In this study a multimycotoxin UPLC-MS/MS method was developed and validated for the analysis of the raw tea and herbal infusion materials as well as for their drinkable products. The samples were analyzed by ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), with a mobile phase consisting of variable mixtures of water and methanol with 0.3% formic acid. The limits of detection for the different mycotoxins varied between 2.1 mu g/kg and 121 mu g/kg for raw materials and between 0.4 mu g/L and 46 mu g/L for drinkable products. Afterward 91 different tea and herbal infusion samples were analyzed. Only in one sample, Ceylon melange, 76 mu g/kg fumonisin B-1 was detected. No mycotoxins were detected in the drinkable products.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
UPLC-MS/MS, CHROMATOGRAPHY/TANDEM MASS-SPECTROMETRY, Multimycotoxin, fumonisin B1, tea, herbal infusion, MEDICINAL-PLANTS, BLACK TEA, LIQUID-CHROMATOGRAPHY, FUMONISINS B-1, AROMATIC HERBS, MYCOTOXINS, PERFORMANCE, OCHRATOXIN, QUALITY
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
58
issue
24
pages
12664 - 12671
Web of Science type
Article
Web of Science id
000285236400013
JCR category
AGRICULTURE, MULTIDISCIPLINARY
JCR impact factor
2.816 (2010)
JCR rank
2/55 (2010)
JCR quartile
1 (2010)
ISSN
0021-8561
DOI
10.1021/jf1033043
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1205887
handle
http://hdl.handle.net/1854/LU-1205887
date created
2011-04-11 11:12:42
date last changed
2016-12-19 15:45:16
@article{1205887,
  abstract     = {In recent years the consumption of tea and herbal infusions has increased. These hot drinks are consumed as daily drinks as well as for medicinal purposes. All tea varieties (white, yellow, green, oolong, black and puerh) originate from the leaves of the tea plant, Camellia sinensis. All extracts made of plant or herbal materials which do not contain Camellia sinensis are referred as herbal infusions or tisanes. During processing and manufacturing fungal contamination of the plant materials is possible, enabling contamination of these products with mycotoxins. In this study a multimycotoxin UPLC-MS/MS method was developed and validated for the analysis of the raw tea and herbal infusion materials as well as for their drinkable products. The samples were analyzed by ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), with a mobile phase consisting of variable mixtures of water and methanol with 0.3\% formic acid. The limits of detection for the different mycotoxins varied between 2.1 mu g/kg and 121 mu g/kg for raw materials and between 0.4 mu g/L and 46 mu g/L for drinkable products. Afterward 91 different tea and herbal infusion samples were analyzed. Only in one sample, Ceylon melange, 76 mu g/kg fumonisin B-1 was detected. No mycotoxins were detected in the drinkable products.},
  author       = {Monbaliu, Sofie and Wu, Aibo and Zhang, Dabing and Van Peteghem, Carlos and De Saeger, Sarah},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keyword      = {UPLC-MS/MS,CHROMATOGRAPHY/TANDEM MASS-SPECTROMETRY,Multimycotoxin,fumonisin B1,tea,herbal infusion,MEDICINAL-PLANTS,BLACK TEA,LIQUID-CHROMATOGRAPHY,FUMONISINS B-1,AROMATIC HERBS,MYCOTOXINS,PERFORMANCE,OCHRATOXIN,QUALITY},
  language     = {eng},
  number       = {24},
  pages        = {12664--12671},
  title        = {Multimycotoxin UPLC-MS/MS for tea, herbal infusions and the derived drinkable products},
  url          = {http://dx.doi.org/10.1021/jf1033043},
  volume       = {58},
  year         = {2010},
}

Chicago
Monbaliu, Sofie, Aibo Wu, Dabing Zhang, Carlos Van Peteghem, and Sarah De Saeger. 2010. “Multimycotoxin UPLC-MS/MS for Tea, Herbal Infusions and the Derived Drinkable Products.” Journal of Agricultural and Food Chemistry 58 (24): 12664–12671.
APA
Monbaliu, S., Wu, A., Zhang, D., Van Peteghem, C., & De Saeger, S. (2010). Multimycotoxin UPLC-MS/MS for tea, herbal infusions and the derived drinkable products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(24), 12664–12671.
Vancouver
1.
Monbaliu S, Wu A, Zhang D, Van Peteghem C, De Saeger S. Multimycotoxin UPLC-MS/MS for tea, herbal infusions and the derived drinkable products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2010;58(24):12664–71.
MLA
Monbaliu, Sofie, Aibo Wu, Dabing Zhang, et al. “Multimycotoxin UPLC-MS/MS for Tea, Herbal Infusions and the Derived Drinkable Products.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 58.24 (2010): 12664–12671. Print.