Determination of sterigmatocystin in cheese by high-performance liquid chromatography-tandem mass spectrometry.
Different cheese samples produced in Latvia (eight) and Belgium (13) were analysed for their sterigmatocystin (STC) content. Only two (9.5%) of the samples were positive for STC with concentration levels of 1.23 and 0.52 microg kg(-1), respectively. Five (24%) samples contained STC above the limit of detection (0.03 microg kg(-1)) but below the limit of quantification (0.1 microg kg(-1)), A sensitive liquid chromatography-electrospray positive ionisation-tandem mass spectrometry (LC-MS/MS) method, which was previously developed for the analysis of STC in grains, was modified and applied to the analysis of STC in cheese. This method involved sample extraction with acetonitrile-water (90 : 10, v/v), defatting with n-hexane, solid-phase extraction, separation on a reversed-phase C(18) column, and STC detection by LC-MS/MS.
Versilovskis
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A
Department of Bio-Analysis, Laboratory of Food Analysis, Ghent University, Ghent, Belgium. aleksandrs.versilovskis@yahoo.com
Van Peteghem
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C
De Saeger
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S
D002611:Cheese / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D057230:Limit of Detection; D011042:Poisons / Q000032:analysis*; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods; D013241:Sterigmatocystin / Q000032:analysis*; D053719:Tandem Mass Spectrometry / Q000379:methods
D011042:Poisons; D013241:Sterigmatocystin