Determination of selected mycotoxins in mould cheeses with liquid chromatography coupled to tandem with mass spectrometry.

@article{Kokkonen2005DeterminationOS,
  title={Determination of selected mycotoxins in mould cheeses with liquid chromatography coupled to tandem with mass spectrometry.},
  author={Meri Kokkonen and Marika Jestoi and A de O Rizzo},
  journal={Food additives and contaminants},
  year={2005},
  volume={22 5},
  pages={449-56}
}
A simple and feasible method is described for analysing nine mycotoxins in cheese matrix. The method involves liquid extraction followed by high performance liquid chromatographic separation and mass spectrometric detection of the analytes, and allows the determination of aflatoxins B1, B2, G1, G2 and M1, ochratoxin A, mycophenolic acid, penicillic acid and roquefortine C simultaneously. Average recoveries of the mycotoxins from spiked samples at concentration levels of 5-200 microg kg(-1… CONTINUE READING
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