The study of deoxynivalenol and its masked metabolites fate during the brewing process realised by UPLC-TOFMS method

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

The study of deoxynivalenol and its masked metabolites fate during the brewing process realised by UPLC-TOFMS method

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

The study of deoxynivalenol and its masked metabolites fate during the brewing process realised by UPLC-TOFMS method

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Svazek periodika

126

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

7

Strana od-do

1870-1876

Kód UT WoS článku

000287952000051

EID výsledku v databázi Scopus

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