Abstract
The contamination of potential mycotoxins in tea production and consumption has always been a concern. However, the risk monitoring on multiple mycotoxins remains a challenge by existing methods due to the high cost and complex operation in tea matrices. This research has developed a simple ultra-performance liquid chromatography-tandem mass spectrometry strategy based on our homemade purification column, which can be applied in the detections of mycotoxins in complex tea matrices with high-effectively purifying and removing pigment capacity for 16 mycotoxins. The limits of detection and the limits of quantification were in the ranges of 0.015~15.00 and 0.03~30.00 µg·kg−1 for 16 mycotoxins, respectively. Recoveries from mycotoxin-fortified tea samples (0.13~1200 µg·kg−1) in different tea matrices ranged from 61.27 to 118.46%, with their relative standard deviations below 20%. Moreover, this method has been successfully applied to the analysis and investigation of the levels of 16 mycotoxins in major categories of tea and the monitoring of multiple mycotoxins in processed samples of ripened Pu-erh. In conclusion, the proposed strategy is simple, effective, time-saving, and low-cost for the determination of a large number of tea samples.
Highlights
Tea, the leaves of Camellia sinensis, is divided into green, white, yellow, oolong, black, and dark tea, depending on the type of fermentation process [1], which results in the differences of health-promoting components [2]
AFB1, AFB2, AFG1, AFG2 and ochratoxin A (OTA) contain methoxy or carbonyl groups that can result in a high abundance of the [M + H]+ peak in positive ionization mode
Compared to most commercial and reported columns, our homemade column is effective for more mycotoxins, which was wider in application
Summary
The leaves of Camellia sinensis, is divided into green, white, yellow, oolong, black, and dark tea, depending on the type of fermentation process [1], which results in the differences of health-promoting components [2]. Tea has attracted increasing attention for its unique human health benefits [3,4,5]. Mycotoxins, potential hazardous pollutants generally produced by toxigenic fungi, are of great concern during manufacturing [6,7,8,9,10]. Some fungi are important contributors to tea manufacture, promoting the formation of active ingredients and the unique aroma of tea during the pile fermentation period. There are no international maximum regulation limits (MRLs) for mycotoxins in tea due to the limited contamination data and exposure assessments in different types of tea, especially for the new toxicities of common mycotoxins or emerging mycotoxins
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