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Publishing Language: Chinese | Open Access

Determination of Nine Mycotoxins in Wheat Flour by QuEChERS-Ultra-high Performance Liquid Chromatography-Quadrupole/Orbitrap High-Resolution Mass Spectrometry

Chunyan QI1,2 Xiuli XU1 ( )Wei GUO1Xiang LI1Yuping WU1
Chinese Academy of Inspection and Quarantine, Beijing 100176, China
Guangdong Institue of Food Insepction (Guangdong Inspection Center of Wine and Spirits), Guangzhou 510000, China
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Abstract

A method was developed for the simultaneous determination of nine mycotoxins in wheat flour by ultra-high performance liquid chromatography-quadrupole/orbitrap high-resolution mass spectrometry (UPLC-Q/Orbitrap HRMS) combined with QuEChERS (quick, easy, cheap, effective, rugged and safe) pretreatment. Samples were extracted with acetonitrile/formic acid solution (98.0:2.0, V/V), salted out with a QuEChERS salt pocket, and then purified with a dispersive solid phase extraction (dSPE) tube. The target compounds were separated by UPLC and detected in the positive ion mode. Measured accurate mass-to-charge ratios of the nine mycotoxins were obtained in the full scan mode with a relative deviation not more than 1.91 × 10-6 compared to the theoretical value, indicating accurate qualitative analysis of these compounds. A tandem mass spectral library for simultaneous screening and quantitation of the mycotoxins was built based on characteristic fragment ions. The linear ranges were 0.25–100 μg/L for all target analytes. The limit of quantification (LOQ) ranged from 0.30 to 3.00 μg/kg. Average recoveries at three spiked levels were in the range of 70.2%-112.0% with relative standard deviation (RSD) of 0.2%–4.5%. This method is useful for the high-throughput screening and confirmation of mycotoxins in wheat flour.

CLC number: TS207.7 Document code: A Article ID: 1002-6630(2022)04-0315-06

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Food Science
Pages 315-320

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Cite this article:
QI C, XU X, GUO W, et al. Determination of Nine Mycotoxins in Wheat Flour by QuEChERS-Ultra-high Performance Liquid Chromatography-Quadrupole/Orbitrap High-Resolution Mass Spectrometry. Food Science, 2022, 43(4): 315-320. https://doi.org/10.7506/spkx1002-6630-20201231-364

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Received: 31 December 2020
Published: 25 February 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).