Abstract
The increasing interest in defining the content of mycotoxins is related to the development of methods for their determination. Several methods of determination have been published. This paper describes analytical procedures such as (a) sample preparation – sampling and homogenization, (b) extraction and purification – solid phase extraction (SPE), a QuEChERS method (acronymic name from quick, easy, cheap, effective, rugged and safe), solid-liquid extraction (SLE) and immuno affinity extraction (IAE). It also provides a review of, (c) instruments, and other analytical methods such as thin layer chromatography (TLC), enzyme linked immune sorbent assay (ELISA) and liquid chromatography (LC), gas chromatography (GC) with different detectors for determination of mycotoxin in barley, malt and beer are discussed.
Highlights
Mycotoxins are thermostable, toxic secondary metabolites produced by several fungal species growing on many agricultural commodities and processed food, either in the field or during storage
This paper describes analytical procedures such as (a) sample preparation – sampling and homogenization, (b) extraction and purification – solid phase extraction (SPE), a QuEChERS method, solid-liquid extraction (SLE) and immuno affinity extraction (IAE)
In this review we have focused on various sample preparation techniques, screening methods and chromatographic methods for the analysis of mycotoxins in the most important matrices of brewing industry such as barley, malt and beer
Summary
Mycotoxins are thermostable, toxic secondary metabolites produced by several fungal species growing on many agricultural commodities and processed food, either in the field or during storage These toxins occur naturally in plant products such as cereals, nuts, dried fruit, corn, barley and in their product such as malt and beer (Bennett & Klich, 2003). To ensure reprostudies were dedicated to evaluating the presence of ducibility in beer production and the quality of the final emerging mycotoxins (FUS, BEA, ENs, MON) in raw and product, it is important to use malt lots prepared from processed cereals. This is partly because the majority of only one or at most two genetically similar barley varithe mycotoxins have been discovered during the last few eties. The latest findings on mycotoxin determination are presented
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
