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Aflatoxin B-1 and sterigmatocystin: method development and occurrence in tea

文献类型： 外文期刊

作者： Zhao, Yarong 1 ; Zeng, Rui 1 ; Wang, Qiongshan 3 ; Chen, Peirong 1 ; Liu, Xiangxiang 1 ; Wang, Xu 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Inst Qual Stand & Monitoring Technol Agroprod, Guangzhou, Peoples R China

2.Minist Agr, Lab Qual & Safety Risk Assessment Agroprod Guangz, Guangzhou, Peoples R China

3.Guangdong Food & Drug Vocat Coll, Guangzhou, Peoples R China

关键词： Aflatoxin B-1; sterigmatocystin; QuEChERS; HPLC-MS; MS; tea

期刊名称：FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE （ 影响因子：3.407； 五年影响因子：3.35 ）

ISSN： 1939-3210

年卷期：

页码：

收录情况： SCI

摘要： Tea is one of the most popular beverage in the world and may be contaminated by fungi and mycotoxins during processing. To analyse aflatoxin B-1 (AFB(1)) and sterigmatocystin (STC) in three types of tea, a simple, fast, sensitive and reliable method of these two myxotoxins was developed. Recoveries obtained ranged from 95.9% to 118.0% and the RSDs were between 0.3% and 11.2%. The range of LODs was 0.2-0.45 mu g/kg for AFB(1) and 0.04-0.12 mu g/kg for STC. The range of LOQs was 0.67-1.73 mu g/kg for AFB(1) and 0.13-0.40 mu g/kg for STC. The optimised procedure was applied to analyse 126 tea samples randomly collected from different markets in China. AFB(1) was not detected, but STC was determined in 17 samples with concentrations ranging from 0.13 to 4.48 mu g/kg. The detection rate of STC was 5%, 8.9% and 33.3% in black tea, green tea and Oolong tea, respectively.

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