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Simple and efficient methodology to determine mycotoxins in cereal syrups
Natalia Arroyo-Manzanares1, José F Huertas-Pérez1, Laura Gámiz-Gracia1
1Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Campus Fuentenueva s/n, E-18071 Granada, Spain.
Food Chemistry
|February 10, 2015
Summary
A new method accurately detects ten mycotoxins in cereal syrups like rice, wheat, and barley. This analysis is crucial for food safety, as these contaminants are often overlooked in these products.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Food Safety
Background:
- Cereal syrups are increasingly consumed globally.
- Mycotoxins, toxic fungal metabolites, can contaminate food products.
- Cereal syrups are underexplored matrices for mycotoxin contamination.
Purpose of the Study:
- To develop and validate a sensitive, rapid method for determining ten mycotoxins in cereal syrups.
- To assess the mycotoxin content in rice, wheat, and barley syrups.
Main Methods:
- Ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS).
- Sample preparation utilizing the QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) procedure.
- Establishment of matrix-matched calibration curves for accurate quantification.
Main Results:
- The developed method successfully quantified ten mycotoxins: ochratoxin A, fumonisins B1 and B2, deoxynivalenol, fusarenon-X, T-2 and HT-2 toxins, citrinin, sterigmatocystin, and zearalenone.
- Limits of quantification were below current legislative limits for foodstuffs.
- Method demonstrated high precision (RSD < 12%) and accuracy (recoveries 70.2–100.6%).
Conclusions:
- A robust analytical method for mycotoxin determination in cereal syrups has been established.
- This method meets the stringent requirements for mycotoxin analysis in food.
- The findings contribute to better food safety monitoring of cereal-based products.
