Determination of mycotoxins in beer by LC / MS
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F13%3A%230000919" target="_blank" >RIV/60193697:_____/13:#0000919 - isvavai.cz</a>
Result on the web
<a href="http://www.czechms.org/cz/events/cmsc/abstract.php?code=4205961" target="_blank" >http://www.czechms.org/cz/events/cmsc/abstract.php?code=4205961</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Determination of mycotoxins in beer by LC / MS
Original language description
Mycotoxins, products of secondary metabolism of filamentous micromycetes, belong to the most serious contaminants of natural origin. These highly dangerous chemical substances are known for their toxic effects. Mycotoxins are often classified according to their main producers, fungi of the genera Aspergillus, Penicillium, and Fusarium. The present study focused on optimization of extraction and development and validation of the LC/MS method for determination of deoxynivalenol, zearalenon, aflatoxins B1,B2, G1, G2, and ochratoxin A in beer samples. This simple and fast method is suitable for routine checking of the brewing materials, intermediates and a final product in the whole technological process of the beer production. Poster at the 3rd conference of the Czech Society for Mass Spectrometry, October 16-18, 2013, Hradec Králové.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Result continuities
Project
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Continuities
N - Vyzkumna aktivita podporovana z neverejnych zdroju
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů