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Publishing Language: Chinese | Open Access

Magnetic Covalent Organic Framework Material Combined with HPLC-MS/MS for the Enrichment and Detection of Mycotoxins in Nuts

Huichao WANG1,2Jiangfeng YU1Xiuli XU2Feng ZHANG2Jie LIAN1( )
School of Investigation, People’s Public Security University of China, Beijing 100038, China
Institute of Food Safety, Chinese Academy of Quality and Inspection & Testing, Beijing 100176, China
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Abstract

In this study, a novel covalent organic framework material, Fe3O4@COF(OT-BDD), was synthesized using 2,3-dihydroxyterephthalaldehyde (BDD) and o-tolidine (OT). This material was applied in magnetic solid phase extraction (MSPE) coupled with high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) for the efficient determination of four types of aflatoxins (AFs) in nut samples. The experimental results showed that the developed analytical method exhibited excellent linearity over the concentration range from 0.1 to 100 μg/kg, with determination coefficients (R2) exceeding 0.999. Recovery rates for spiked sample ranged from 86.1% to 104.2%, and intra- and inter-day precisions, expressed as relative standard deviations (RSDs), were less than 11.2%. The limits of detection (LODs) ranged from 0.05 to 0.12 μg/kg, and the limits of quantification (LOQs) ranged from 0.13 to 0.37 μg/kg. The COF material synthesized in this study exhibited strong adsorption capacity for AFs and enabled rapid, accurate, and sensitive detection of AFs in nut samples, effectively addressing the limitations of traditional methods in handling the complex matrix of nut-based food products.

CLC number: TS207.7 Document code: A Article ID: 1002-6630(2025)20-0337-08

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Food Science
Pages 337-344

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Cite this article:
WANG H, YU J, XU X, et al. Magnetic Covalent Organic Framework Material Combined with HPLC-MS/MS for the Enrichment and Detection of Mycotoxins in Nuts. Food Science, 2025, 46(20): 337-344. https://doi.org/10.7506/spkx1002-6630-20250422-185

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Received: 22 April 2025
Published: 25 October 2025
© Beijing Academy of Food Sciences 2025.

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