Original scientific paper
https://doi.org/10.17113/ftb.53.01.15.3770
Application of Liquid Chromatography/Ion Trap Mass Spectrometry Technique to Determine Ergot Alkaloids in Grain Products
Marcin Bryła
; Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Food Analysis, Warsaw, Poland
Krystyna Szymczyk
; Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Food Analysis, Warsaw, Poland
Renata Jędrzejczak
; Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Food Analysis, Warsaw, Poland
Marek Roszko
; Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Food Analysis, Warsaw, Poland
Abstract
A liquid chromatography/ion trap mass spectrometry-based method to determine six ergot alkaloids and their isomers is presented. The samples were cleaned on neutral alumina-based solid-phase extraction cartridges. The following method parameters were obtained (depending on the analyte and spiking level): method recovery from 63.0 to 104.6 %, relative standard deviation below 18 %, linear range from 1 to 325 μg/kg, linear correlation coefficient not less than 0.98. The developed analytical procedure was applied to determine the levels of ergot alkaloids in 65 samples of selected rye-based food products (flour– 34 samples, bran – 12 samples, rye – 18 samples, flakes – 1 sample). Measurable levels of alkaloids were found in majority of the analysed samples, particularly in rye flour. Additionally, alkaloids were determined in ergot sclerotia isolated from rye grains. Total content was nearly 0.01 % (97.9 mg/kg). However, the alkaloid profi le was dominated by ergocristine at 45.6 % (44.7 mg/kg), an alkaloid not commonly found in the tested food products. Ergocorninine at 0.2 % (0.2 mg/kg) was the least abundant alkaloid.
Keywords
liquid chromatography/ion trap mass spectrometry; ergot alkaloids; rye; cereals
Hrčak ID:
136920
URI
Publication date:
30.3.2015.
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