Determination of mycophenolic acid in meat products using mixed mode reversed phase-anion exchange clean-up and liquid chromatography-high-resolution mass spectrometry.
A method for determination of mycophenolic acid (MPA) in dry-cured ham, fermented sausage and liver pâté is described. MPA was extracted from meat with bicarbonate-acetonitrile, further cleaned-up by mixed mode reversed phase-anion exchange and detected using a LC-MS system with electrospray ionisation-time-of-flight detection. The limit of detection was 4 microg/kg in sausage and 6 microg/kg in ham and pâté. The method was successfully used for quantification of MPA in dry-cured ham and liver pâté artificially inoculated with Penicillium brevicompactum. Levels ranged from 190 microg/kg in centre to 11 mg/kg in surface of ham and from 150 microg/kg in bottom to 14 mg/kg in surface of pâté.
Sørensen
Louise Marie
LM
Department of Systems Biology, Technical University of Denmark, Building 221, 2800 Lyngby, Denmark. mas@bio.dtu.dk
Nielsen
Kristian Fog
KF
Jacobsen
Tomas
T
Koch
Anette Granly
AG
Nielsen
Per Vaeggemose
PV
Frisvad
Jens Christian
JC
D002853:Chromatography, Liquid / Q000379:methods*; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D009173:Mycophenolic Acid / Q000032:analysis* / Q000096:biosynthesis; D010407:Penicillium / Q000378:metabolism; D015203:Reproducibility of Results; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods*; D035501:Uncertainty
D009173:Mycophenolic Acid