Cytochalasin E in malting barley and malt in the Czech Republic using the QuEChERS-UPLC-MS/MS method(poster)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F25%3AN0000039" target="_blank" >RIV/60193697:_____/25:N0000039 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Cytochalasin E in malting barley and malt in the Czech Republic using the QuEChERS-UPLC-MS/MS method(poster)

Popis výsledku v původním jazyce

Cytochalasin E is a mycotoxin produced by the microscopic fungus Aspergillus clavatus, which can be found in malting barley and malt. The reason is inappropriate storage conditions for barley, such as high temperature and humidity, and in the case of malt, local spontaneous heating of the moistened barley layer during malting. A total of 598 barley and malt samples were analysed in our study. 43 samples were found to be contaminated above the limit of quantification, of which 4 were from barley and 39 were from malt, representing 0.98% of barley samples and 20.7% of malt samples. The concentration of cytochalasin E in barley ranged from 13.5 μg/kg to 52.2 μg/kg with the mean being 23.3 μg/kg, and in malt, ranged from <LOQ (0.6 μg/kg) to 135 μg/kg with the mean being 25.1 μg/kg. Thus, under Central European conditions, contamination of malting barley and malt by cytochalasin E does not currently pose a health risk for consumers.42nd Brewing and Malting Seminar, October 23–24, 2025, Pilsen, results presented in poster form.

Název v anglickém jazyce

Cytochalasin E in malting barley and malt in the Czech Republic using the QuEChERS-UPLC-MS/MS method(poster)

Popis výsledku anglicky

Cytochalasin E is a mycotoxin produced by the microscopic fungus Aspergillus clavatus, which can be found in malting barley and malt. The reason is inappropriate storage conditions for barley, such as high temperature and humidity, and in the case of malt, local spontaneous heating of the moistened barley layer during malting. A total of 598 barley and malt samples were analysed in our study. 43 samples were found to be contaminated above the limit of quantification, of which 4 were from barley and 39 were from malt, representing 0.98% of barley samples and 20.7% of malt samples. The concentration of cytochalasin E in barley ranged from 13.5 μg/kg to 52.2 μg/kg with the mean being 23.3 μg/kg, and in malt, ranged from <LOQ (0.6 μg/kg) to 135 μg/kg with the mean being 25.1 μg/kg. Thus, under Central European conditions, contamination of malting barley and malt by cytochalasin E does not currently pose a health risk for consumers.42nd Brewing and Malting Seminar, October 23–24, 2025, Pilsen, results presented in poster form.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Projekt

<a href="/cs/project/QL24010109" target="_blank" >QL24010109: Biologická ochrana ječmene během sladování</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů