DETERMINATION OF PATULIN IN APPLE PUREE USING LC-MS WITH TRIPLE QUADRUPOLE DETECTOR
Keywords:apple puree, liquid chromatography, mass spectrometry, mycotoxin, patulin
Patulin is a high-hazardous mycotoxin formed in apples affected by the fungus. This mycotoxin, when ingested, has the irreversible effect of deteriorating health. Most often, patulin enters the human body through processed apple products or baby food. The countries of the European Union have decided to reduce the level of the maximum residue level of patulin in apples to the lowest that can be measured by analytical instruments. Therefore, the aim of this work is to develop a rapid and sensitive method of patulin determination for the lowest level detection allowed by European law.
In this work, patulin was artificially added to apple puree at the level of 10 μg/kg for further detection. The analysis was performed on an LC-MS/MS system with electrospray ionization type and a column based on modified silica. The mobile phase used in the analysis was ultrapure water and acetonitrile with the addition of formic acid. Measurement of the quantity of PAT in the sample was performed using MRM transitions. Subsequently, there was a problem of significant inclusion of the matrix on the spectrum, but the problem was solved by using cartridges for cleaning of matrix impurities. As a result, we achieved a successful and accurate result at level of 10 μg/kg. A calibration curve was felicitously constructed for five different concentrations. The most important parameters of validation of the method use were determined – reproducibility, repeatability, recovery and linearity. The final result of this work is the development and implementation of a rapid, cost-effective and suitable method for determining patulin at the level of the maximum residue level.
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Copyright (c) 2022 M. Kuptsova, A. Shchepak, A. Slis, T. Solodovnik
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