4th EucheMs chemistry congress

Poster Session 2
s1167
chem. Listy 106, s257–s1425 (2012)
Poster session 2 - food chemistry
P - 0 6 1 0
PoSt CoLuMn derivAtizAtion MethodS for
the deterMinAtion of MyCotoxinS in food
ProduCtS And feed MAteriALS By Liquid
ChroMAtoGrAPhy with fLuoreSCenCe
deteCtion
M. MuSCAreLLA 1 , A. ArMentAno 1 , S. Lo MAGro 1 ,
M. iAMMArino 1 , C. PALerMo 2
1 Istituto Zooprofilattico Sperimentale della Puglia e della
Basilicata, Chemistry, Foggia, Italy
2 Universita degli Studi di Foggia, Dipartimento di Scienze
Agro-Ambientali Chimica e Difesa Vegetale, Foggia, Italy
Mycotoxins are a group of toxic compounds, produced as
secondary metabolites by organisms of the fungus kingdom. Some
of the health effects found in animals and humans include
mutagenic, carcinogenic and teratogenic effects, kidney and liver
damage, neurotoxicity, gastrointestinal hemorrhage, immuno
suppression and even death. In Europe maximum residue limits
of the most toxic mycotoxins have been set, based on their toxicity
and on the frequency of potentially contaminated foodstuffs. In
the last decade liquid chromatography coupled with tandem mass
spectrometric detection has gained more importance for
multi-analyte mycotoxin determination, assuring accurate and
sensitive determinations. Anyway, as underlined in European
Decision 2002/657, chromatographic methods based on
fluorescence detection represent a valid alternative as
confirmatory methods in official control analyses, providing good
results in terms of selectivity, sensitivity, instrumental costs and
simplicity.
Only a limited number of mycotoxins have natural
fluorescence on their own; however most of mycotoxins lack of
any significant chromophores, hence for a sensitive detection a
derivatization step is required to convert them into fluorescent
derivatives. Thus, liquid chromatography methods for the
determination of mycotoxins are based on reverse-phase
separations and fluorescence detection, coupled with pre- or
post-column derivatization.
The chemical post-column derivatization allows to
overcome drawbacks and disadvantages due to pre-column
techniques, such as low sensitivity, matrix-related limitations, use
of toxic reagents, instability of fluorescent derivatives and slow
reaction kinetics.
In this study analytical methods based on post-column
derivatization for the determination of aflatoxins (B , B , G and
1 2 1
G ), fumonisins (B and B ) and trichotecenes deoxynivalenol
2 1 2
(DON) and nivalenol (NIV) in foods and feed materials are
presented. Separation experimental conditions, the sample
extraction and clean-up and validation performances were
carefully evaluated, shooting for developing fast and selective
methods for high throughput applications in risk-assessment
studies and control analyses.
Keywords: liquid chromatography;
4 th EucheMs chemistry congress
P - 0 6 1 1
the APPLiCAtion of different deteCtion
MethodS for irrAdiAted foodS By tL, PSL, eSr
And GC/MS
h. y. PArK 1 , M. o. eoM 1 , y. M. JAnG 1 , S. S. Choi 1
1 Korea Food and Drug Administration, Center for Food and
Drug Analysis, Incheon, Republic of Korea
Food irradiation, treatment of foods with ionizing radiations
such as gamma rays, X rays and electron beams, is technique that
do not modify nutritional properties of irradiated food, do not
produce toxical effects and do not induce radioactivity in food
itself. It can be used to prevent food contamination and to extend
its shelf life.
To set up applicability for foods which are not allowed to
be irradiated in Korea, we have investigated 6 food groups
including dried fruits and seeds. Samples were analysed by
thermoluminescence(TL), photostimulated luminescence(PSL),
electron spin resonance(ESR) method before and after gamma
irradiation. And in case of seeds were applied by gas
chromatography/mass spectrometry(GC/MS) method.
The present work showed that TL method was a sensitive to
identify irradiated foods and PSL was a suitable method for
screening of irradiated foods. ESR was a very useful qualitative
method, because of small sample size and no solvent
consumption. Detection of hydrocarbons by GC/MS was
applicable for identifying post-irradiation of samples. As a result,
this study may help that consumers is able to make their own
choices between irradiated and non-irradiated foods.
Keywords: Irradiated foods; Thermoluminescence;
Photostimulated luminescence; Electron spin resonance; Gas
chromatography/Mass spectrometry;
AUGUst 26–30, 2012, PrAGUE, cZEcH rEPUbLIc