The study of deoxynivalenol and its masked metabolites fate during the brewing process realised by UPLC-TOFMS method
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892758" target="_blank" >RIV/60461373:22330/11:43892758 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1016/j.foodchem.2010.12.008" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2010.12.008</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2010.12.008" target="_blank" >10.1016/j.foodchem.2010.12.008</a>
Alternative languages
Result language
angličtina
Original language name
The study of deoxynivalenol and its masked metabolites fate during the brewing process realised by UPLC-TOFMS method
Original language description
The co-occurrence of deoxynivalenol (DON) and deoxynivalenol-3-glucoside (DON-3-Glc) has been recently reported in malt and beer. In this study, the concentration changes were monitored within the brewing process of four beer brands: light, dark tap andtwo lagers, produced from ground malt mixtures differing in composition, and also mycotoxins content. A simple and rapid method employing DONdedicated immunoaffinity columns (IAC) for the selective pre-concentration, followed by ultra-performance liquidchromatography coupled to a time-of-flight mass spectrometer (UPLC-TOFMS) system for the reliable quantification at (ultra)trace levels, was validated for all experimental matrices. The results document the key role of the malt contamination nature. While in the first monitoring period a significant increase of both DON and DON-3-Glc occurred (up to 250% and 450%, respectively), fairly different trends were observed when new malts were used for identical technological processing (in some
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Chemistry
ISSN
0308-8146
e-ISSN
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Volume of the periodical
126
Issue of the periodical within the volume
4
Country of publishing house
BE - BELGIUM
Number of pages
7
Pages from-to
1870-1876
UT code for WoS article
000287952000051
EID of the result in the Scopus database
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