Simultaneous determination of tenuazonic and cyclopiazonic acids in tomato products

被引：45

作者：

da Motta, S ^{[1
]}

Soares, LMV ^{[1
]}

机构：

[1] Univ Estadual Campinas, Fac Engn Alimentos, BR-13081970 Campinas, SP, Brazil

来源：

FOOD CHEMISTRY | 2000年 / 71卷 / 01期

基金：

巴西圣保罗研究基金会;

关键词：

tenuazonic acid; cyclopiazonic acid; mycotoxins; tomato products;

D O I：

10.1016/S0308-8146(00)00040-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A procedure for the simultaneous determination of the mycotoxins tenuazonic acid (TEA) and cyclopiazonic acid (CPA) is presented for the first time. It has been applied to tomato products and involves simple extraction, defatting and partitioning steps followed by metal complexation chromatography on a reverse phase C-18 column. The quantification limits in tomato products were 11.0 ng/g for TEA and 8.0 ng/g for CPA and the average recoveries were 88 and 78% for TEA and CPA, respectively. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：111 / 116

页数：6

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