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Published on: December 8, 2023
Determination of twelve mycotoxins in red and green Sichuan peppers using QuEChERS method with LC-MS/MS
Fenglan Zhou1, Chunjie Zhou2, Wenhua Zhang1
1College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China.
Abstract:
The detection of mycotoxins in Sichuan peppers is crucial for ensuring food safety. Hence, an efficient detection approach based on the QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) method followed by LC-MS/MS (liquid chromatography-tandem mass spectrometry) was established for the analysis of various mycotoxins in dried red and green Sichuan peppers. Samples were extracted with a solution containing 99 % acetonitrile and 1 % formic acid. A new adsorbent, namely, ENVI-Carb, and primary secondary amines were used as purifying agents. The proposed method demonstrated good linearity (R2 ≥ 0.999), satisfactory recovery (77.3 %-109.2 %), and good repeatability (intraday and interday relative standard deviations ≤9.7 %) in dried red and green Sichuan peppers. Its limits of detection in red and green Sichuan peppers were 0.2-0.6 and 0.1-0.7 μg/kg, respectively. The established method can effectively eliminate complex matrix interference and provides an effective approach for the high-throughput detection of mycotoxins in various complex food matrices.
