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- Title
固相分散抽出LC-MS/MS 法を用いた チーズ中シクロピアゾン酸の分析法の開発.
- Authors
伊藤里恵; 岡紗也子; 糸久正洋; 佐々木星藍; 斉藤貢一
- Abstract
In this study, an analytical method for determining cyclopiazonic acid (CPA) in cheese using solid-phase dispersive extraction (SPDE) followed by 1iquid chromatography-tandem mass spectrometry (LC-MS/MS) was developed, and the method was applied to the analysis of commercial cheese samples. The cheese sample was homogenized with 80% (v/v) ethanol, and CPA was extracted using ethyl acetate; then, SPDE using Oasis® MCX was performed. Thereafter, the sample was subjected to LC-MS/MS analysis. Using the proposed method, the limit of detection (LOD) was 0.2 ng/g for cheese samples. The method achieved sufficient sensitivity to determine CPA in cheese samples. CPA-spiked cheese samples were prepared (a low concentration of 10 ng/g and a high concentration of 50 ng/g) for validation study. The recoveries of the low- and high-concentration samples were 70.4% and 81.2%, respectively. The relative standard deviation (RSD) of repeatability and intermediate precision were 10.1% and 10.1% for the low-concentration sample and 8.3% and 15.0% for the high-concentration sample, respectively. The proposed method was applied to commercially available cheese samples, 8.9 ng/g of CPA was detected in one imported camembert cheese sample. These results indicated that the proposed method is useful for determining CPA in cheese samples.
- Publication
Japanese Journal of Food Chemistry & Safety, 2018, Vol 25, Issue 1, p33
- ISSN
1341-2094
- Publication type
Article