Determination of Multi-Class Mycotoxins in Apples and Tomatoes by Combined Use of QuEChERS Method and Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry-Reference-Cited by-同舟云学术

Determination of Multi-Class Mycotoxins in Apples and Tomatoes by Combined Use of QuEChERS Method and Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry

Published:2020-04-18 Issue:7 Volume:13 Page:1381-1390
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Tang Yan,Mu Lei,Cheng Jiaxing,Du Zhenxia,Yang Youyou

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s12161-020-01753-z.pdf

Reference24 articles.

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2. Arcella D, Eskola M, Ruiz JAG (2016) Dietary exposure assessment to Alternaria toxins in the European population. EFSA J 14(12):4654, 32 pp. https://doi.org/10.2903/j.efsa.2016.4654

3. Chen H, Gao G, Liu P, Rong P, Xin L, Lu C (2016) Determination of 16 polycyclic aromatic hydrocarbons in tea by simultaneous dispersive solid-phase extraction and liquid–liquid extraction coupled with gas chromatography–tandem mass spectrometry. Food Analy Methods 9:2374–2384. https://doi.org/10.1007/s12161-016-0427-4

4. Cho H-D et al (2019) Comprehensive analysis of multi-class mycotoxins in twenty different species of functional and medicinal herbs using liquid chromatography–tandem mass spectrometry. Food Control 96:517–526. https://doi.org/10.1016/j.foodcont.2018.10.007

5. De Berardis S, De Paola EL, Montevecchi G, Garbini D, Masino F, Antonelli A, Melucci D (2018) Determination of four Alternaria alternata mycotoxins by QuEChERS approach coupled with liquid chromatography-tandem mass spectrometry in tomato-based and fruit-based products. Food Res Int 106:677–685. https://doi.org/10.1016/j.foodres.2018.01.032

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