Determination of mycotoxins in beer by LC / MS
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Determination of mycotoxins in beer by LC / MS
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Determination of mycotoxins in beer by LC / MS
Popis výsledku anglicky
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.
Klasifikace
Druh
O - Ostatní výsledky
CEP obor
CB - Analytická chemie, separace
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
N - Vyzkumna aktivita podporovana z neverejnych zdroju
Ostatní
Rok uplatnění
2013
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů