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Determination of sterigmatocystin in cheese by high-performance liquid chromatography-tandem mass spectrometry

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Abstract
Different cheese samples produced in Latvia (eight) and Belgium (13) were analysed for their sterigmatocystin (STC) content. Only two (9.5%) of the samples were positive for STC with concentration levels of 1.23 and 0.52 g kg-1, respectively. Five (24%) samples contained STC above the limit of detection (0.03 g kg-1) but below the limit of quantification (0.1 g kg-1), A sensitive liquid chromatography-electrospray positive ionisation-tandem mass spectrometry (LC-MS/MS) method, which was previously developed for the analysis of STC in grains, was modified and applied to the analysis of STC in cheese. This method involved sample extraction with acetonitrile-water (90 : 10, v/v), defatting with n-hexane, solid-phase extraction, separation on a reversed-phase C18 column, and STC detection by LC-MS/MS.
Keywords
positive, ionization-tandem, sterigmatocystin, mycotoxin, cheese, Aspergillus spp, liquid chromatography-electrospray, Aspergillus versicolor, (LC-MS, mass, MS), spectrometry, ASPERGILLUS-VERSICOLOR, MYCO-TOXINS, PRODUCTS, IONIZATION, MYCOTOXINS, GROWTH

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Citation

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MLA
Versilovskis, Aleksandrs, et al. “Determination of Sterigmatocystin in Cheese by High-Performance Liquid Chromatography-Tandem Mass Spectrometry.” FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, vol. 26, no. 1, 2009, pp. 127–33, doi:10.1080/02652030802342497.
APA
Versilovskis, A., Van Peteghem, C., & De Saeger, S. (2009). Determination of sterigmatocystin in cheese by high-performance liquid chromatography-tandem mass spectrometry. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 26(1), 127–133. https://doi.org/10.1080/02652030802342497
Chicago author-date
Versilovskis, Aleksandrs, Carlos Van Peteghem, and Sarah De Saeger. 2009. “Determination of Sterigmatocystin in Cheese by High-Performance Liquid Chromatography-Tandem Mass Spectrometry.” FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT 26 (1): 127–33. https://doi.org/10.1080/02652030802342497.
Chicago author-date (all authors)
Versilovskis, Aleksandrs, Carlos Van Peteghem, and Sarah De Saeger. 2009. “Determination of Sterigmatocystin in Cheese by High-Performance Liquid Chromatography-Tandem Mass Spectrometry.” FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT 26 (1): 127–133. doi:10.1080/02652030802342497.
Vancouver
1.
Versilovskis A, Van Peteghem C, De Saeger S. Determination of sterigmatocystin in cheese by high-performance liquid chromatography-tandem mass spectrometry. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 2009;26(1):127–33.
IEEE
[1]
A. Versilovskis, C. Van Peteghem, and S. De Saeger, “Determination of sterigmatocystin in cheese by high-performance liquid chromatography-tandem mass spectrometry,” FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, vol. 26, no. 1, pp. 127–133, 2009.
@article{700325,
  abstract     = {{Different cheese samples produced in Latvia (eight) and Belgium (13) were analysed for their sterigmatocystin (STC) content. Only two (9.5%) of the samples were positive for STC with concentration levels of 1.23 and 0.52 g kg-1, respectively. Five (24%) samples contained STC above the limit of detection (0.03 g kg-1) but below the limit of quantification (0.1 g kg-1), A sensitive liquid chromatography-electrospray positive ionisation-tandem mass spectrometry (LC-MS/MS) method, which was previously developed for the analysis of STC in grains, was modified and applied to the analysis of STC in cheese. This method involved sample extraction with acetonitrile-water (90 : 10, v/v), defatting with n-hexane, solid-phase extraction, separation on a reversed-phase C18 column, and STC detection by LC-MS/MS.}},
  author       = {{Versilovskis, Aleksandrs and Van Peteghem, Carlos and De Saeger, Sarah}},
  issn         = {{0265-203X}},
  journal      = {{FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT}},
  keywords     = {{positive,ionization-tandem,sterigmatocystin,mycotoxin,cheese,Aspergillus spp,liquid chromatography-electrospray,Aspergillus versicolor,(LC-MS,mass,MS),spectrometry,ASPERGILLUS-VERSICOLOR,MYCO-TOXINS,PRODUCTS,IONIZATION,MYCOTOXINS,GROWTH}},
  language     = {{eng}},
  number       = {{1}},
  pages        = {{127--133}},
  title        = {{Determination of sterigmatocystin in cheese by high-performance liquid chromatography-tandem mass spectrometry}},
  url          = {{http://dx.doi.org/10.1080/02652030802342497}},
  volume       = {{26}},
  year         = {{2009}},
}

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