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Use of a modified QuEChERS method for the determination of mycotoxin residues in edible nuts by nano flow liquid chromatography high resolution mass spectrometry
•Evaluation of EMR-lipid as dSPE sorbent for QuEChERS methodology.•EMR-lipid and conventional mixture of dSPE sorbents were compared.•Signal suppression was negligible in all cases using nanoflow LC-MS, EMR-lipid and high dilutions.•The lowest concentration levels detected are in the low μg kg−1 ran...
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Published in: | Food chemistry 2019-05, Vol.279, p.144-149 |
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Main Authors: | , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | •Evaluation of EMR-lipid as dSPE sorbent for QuEChERS methodology.•EMR-lipid and conventional mixture of dSPE sorbents were compared.•Signal suppression was negligible in all cases using nanoflow LC-MS, EMR-lipid and high dilutions.•The lowest concentration levels detected are in the low μg kg−1 range.
A nanoflow liquid chromatography high resolution mass spectrometry method for the quantification of mycotoxins in nuts has been developed. Two strategies based on QuEChERS methodology were evaluated. Thus, EMR-lipid was compared with a conventional mixture of PSA and C18 dispersive solid phase extraction sorbents which have been commonly used in this type of matrices as sample clean-up. The results showed that the use of EMR-lipid reduced more effectively matrix components, achieving a negligible matrix effect for all mycotoxins studied in peanut, pistachio and almond. The proposed method was validated in line with SANTE guidelines using EMR-Lipid as dispersive solid phase extraction sorbent. The lowest concentration level were between 0.05 and 5 μg kg−1, being lower than the maximum levels established by the current legislation. Recovery rates ranged from 75% to 98% was obtained in all sample studied, achieving also satisfactory precision with RSD values lower than 19% in all cases. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2018.11.149 |