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  • Determination of selected mycotoxins in mould cheeses with liquid chromatography coupled to tandem with mass spectrometry.

Determination of selected mycotoxins in mould cheeses with liquid chromatography coupled to tandem with mass spectrometry.

Food additives and contaminants (2005-07-16)
Meri Kokkonen, Marika Jestoi, Aldo Rizzo
ABSTRACT

A simple and feasible method is described for analysing nine mycotoxins in cheese matrix. The method involves liquid extraction followed by high performance liquid chromatographic separation and mass spectrometric detection of the analytes, and allows the determination of aflatoxins B1, B2, G1, G2 and M1, ochratoxin A, mycophenolic acid, penicillic acid and roquefortine C simultaneously. Average recoveries of the mycotoxins from spiked samples at concentration levels of 5-200 microg kg(-1) ranged from 96-143%. Within-day relative standard deviations at these concentration levels varied from 2.3-12.1%. The limit of quantification for aflatoxin M1 was 0.6 microg kg(-1) and for the other compounds 5 microg kg(-1). The method developed was applied for analysing these mycotoxins in blue and white mould cheeses purchased from Finnish supermarkets. Roquefortine C was detected in all of the blue mould cheese samples in concentrations of 0.8-12 mg kg(-1). One blue cheese contained also 0.3 mg kg(-1) mycophenolic acid. The other investigated mycotoxins were absent in the samples.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Roquefortine C, ≥98% (HPLC), from Penicillium roqueforti
Supelco
Aflatoxin G2 solution, 0.5 μg/mL in acetonitrile, analytical standard
Aflatoxin G2 solution, 3.80 μg/g in acetonitrile, ERM®, certified reference material
Sigma-Aldrich
Aflatoxin G2