Atmospheric pressure photo-ionization liquid chromatography/mass spectrometric determination of aflatoxins in food

被引:34
作者
Takino, M
Tanaka, T
Yamaguchi, K
Nakahara, T
机构
[1] Yokogawa Analyt Syst Inc, Yodogawa Ku, Osaka 5320033, Japan
[2] Kobe Inst Hlth, Chuo Ku, Kobe, Hyogo 6500046, Japan
[3] Osaka Prefecture Univ, Grad Sch Engn, Dept Appl Chem, Osaka 5998531, Japan
来源
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT | 2004年 / 21卷 / 01期
关键词
aflatoxins; APPI; ESI; LC/MS; food;
D O I
10.1080/02652030310001632538
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
A comparison between electrospray ionization (ESI) and the recent introduced atmospheric pressure photo-ionization (APPI) technique is described for the liquid chromatography/mass spectrometric (LC/MS) determination of aflatoxin B1, B2, G1 and G2 in food. For the optimization of APPI, several APPI ion source parameters were examined. Furthermore, the chemical noise and signal suppression of ESI and APPI by sample matrix interference were investigated. The results indicated that APPI has the low chemical noise and the little signal suppression in comparison with ESI. The mean recovery of each aflatoxin from peanuts, corn, nutmeg and red pepper sample spiked at 1 ng g(-1) ranged from 89 to 105% with relative standard deviations of 3.3-5.1%. The limit of detection (S/N=3) in all food was in the range 0.11-0.5 ng g(-1) . From these studies, it is suggested that APPI can be used as an additional tool in food residue analysis.
引用
收藏
页码:76 / 84
页数:9
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