Abstract
The aim of this study is to develop and validate an improved analytical method for the simultaneous quantification of 20 types of mycotoxins in grapes and wines. In this research, the optimization of tandem mass spectrometer (MS/MS) parameter, ultra-high pressure liquid chromatography (UHPLC) separation, and QuEChERS procedure, which includes wine/water ratio, the amount and type of salt, clean-up sorbent, were performed, and the whole separation of mycotoxins was accomplished within 7 min analyzing time. Under optimum conditions, recoveries ranged from 85.6% to 117.8%, while relative standard deviation (RSD) remained between 6.0% and 17.5%. The limit of detection (LOD, 0.06–10 μg/L) and the limit of quantification (LOQ, 0.18–30 μg/L) were lower than those permitted by legislation in food matrices, which demonstrated the high sensitivity and applicability of this efficient method. Finally, 36 grapes and 42 wine samples from the Hexi Corridor region were analyzed. Penicillic acid (PCA), mycophenolic acid (MPA), cyclopiazonic acid (CPA), fumonisin B1 (FB1) and zearalenone (ZEN) were detected in a small number of grape samples with lower concentrations between 0.10 μg/L and 81.26 μg/L. Meanwhile, ochratoxin A (OTA), aflatoxin B2 (AFB2), MPA, CPA, and ZEN were detected in some wine counterparts with concentrations ranged from 0.10 μg/L to 4.62 μg/L. However, the concentrations of the detected mycotoxins were much lower than the maximum legal limits set of other products.
Highlights
To obtain the simple and effective method for the extraction and analysis of major mycotoxins in grapes and wines, a range of factors that might influence the efficiency of the method were carefully investigated
The result showed that most analytes can be better ionized in the positive mode with the presentation of abundant [M + H]+ ion, while the ammonium adducts [M + NH4 ]+ were selected for the detection of the diacetoxyscirpenol (DAS), neosolaniol (NEO) and T-2 toxin (T-2)
The top 2 most intense product ions generated from each precursor ion were selected as the quantifier and qualifier ions which can comply with the criteria and guidelines for confirmatory analysis (Table 1)
Summary
Due to their chemical properties and concentration levels, mycotoxins have been considered as the cause of acute and chronic diseases of both human beings and animals. Mycotoxins and their toxic transformation products might survive from the process of the foodstuff production and completely remain active in the final product, which can aggravate the same problem again [1]. Previous studies indicated that there was a correlation between physiochemical qualities of wine grapes and the presence of all isolated fungi [3]. The safe quality of grapes and wines should be seriously considered, in order to avoid mycotoxin contaminations
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