Determination of moniliformin in maize by ion chromatography

Kandler, Wolfgang; Nadubinská, Miriam; Parich, Alexandra; Krska, Rudolf

doi:10.1007/s00216-002-1565-7

Cited by 15 publications

(3 citation statements)

References 17 publications

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“…F. avenaceum was disclosed to be the predominant producer of MON in Durum wheat (Kandler et al 2002 ). MON had been found in Durum wheat samples up to 860 μg/kg.…”

Section: Resultsmentioning

confidence: 99%

“…Several analytical methods for the quantification of MON have been reported so far: thin-layer chromatography (TLC) (Jansen and Dose 1984 ), ion-pair high-performance liquid chromatography (HPLC) with UV detection (Sharman et al 1991 ), fluorescence detection (Filek and Lindner 1996 ) or detection by atmospheric pressure chemical ionisation mass spectrometry (APCI-MS) (Sewram et al 1999 ), ion chromatography (IC) (Kandler et al 2002 ), capillary electrophoresis coupled to diode array detector (CE-DAD) and gas chromatography-mass spectrometry after derivatization (GC-MS) (Gilbert et al 1986 ). The reported limits of quantification (LOQ) were 24 μg/kg for HPLC-APCI-MS with derivatisation, 120 μg/kg for ion chromatography or 20 μg/kg for GC-MS or HPLC-FLD.…”

Section: Introductionmentioning

confidence: 99%

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Survey of moniliformin in wheat- and corn-based products using a straightforward analytical method

et al. 2017

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A straightforward analytical method was developed and validated to determine the mycotoxin moniliformin in cereal-based foods. Moniliformin is extracted with water and quantified with liquid chromatography tandem mass spectrometry, and its presence confirmed with liquid chromatography-Orbitrap-high-resolution mass spectrometry. The method was validated for flour, bread, pasta and maize samples in terms of linearity, matrix effect, recovery, repeatability and limit of quantification. Quantification was conducted by matrix-matched calibration. Positive samples were confirmed by standard addition. Recovery ranged from 77 to 114% and repeatability from 1 to 14%. The limit of quantification, defined as the lowest concentration tested at which the validation criteria of recovery and repeatability were fulfilled, was 10 μg/kg. The method was applied to 102 cereal-based food samples collected in the Netherlands and Germany. Moniliformin was not detected in bread samples. One of 22 flour samples contained moniliformin at 10.6 μg/kg. Moniliformin occurred in seven out of 25 pasta samples at levels around 10 μg/kg. Moniliformin (MON) was present in eight out of 23 maize products at levels ranging from 12 to 207 μg/kg.Electronic supplementary materialThe online version of this article (doi:10.1007/s12550-017-0287-9) contains supplementary material, which is available to authorized users.

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“…F. avenaceum was disclosed to be the predominant producer of MON in Durum wheat (Kandler et al 2002 ). MON had been found in Durum wheat samples up to 860 μg/kg.…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Survey of moniliformin in wheat- and corn-based products using a straightforward analytical method

et al. 2017

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“…The present pH result decreased slowly as the toxin content increased. This could be related to the presence of moniliformin, which is usually present in the form of sodium and potassium (pKa = 0 + 0.05 -1.7), yielding a type of anionic acid, similar to inorganic acid (Kandler et al 2002;Gao et al 2012). Thus, it was reasonable that the pH was significantly higher on day 18 in the 50 Toxin and 25 Toxin treatments than in the control treatments.…”

Section: Discussionmentioning

confidence: 99%

Conventional solid fermentation alters mycotoxin contents and microbial diversity analyzed by high-throughput sequencing of a Fusarium mycotoxin-contaminated diet

Yang

et al. 2018

Can. J. Anim. Sci.

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Fusarium mycotoxins, commonly present in corn and its derived products for animals, has caused significant economic impact on swine reproduction in the People’s Republic of China. The objective of the present study, therefore, was to evaluate changes in mycotoxin contents and microbial diversity by conventional solid fermentation of a contaminated diet. Three diets were evaluated, as follows: control group, basal diet; test group 1 (25 Toxin), basal diet in which corn and corn gluten meal were replaced with 25% mycotoxin-contaminated corn and corn gluten meal, respectively; test group 2 (50 Toxin), basal diet in which corn and corn gluten meal were replaced with 50% mycotoxin-contaminated corn and corn gluten meal, respectively. Compound strains were used for solid-state fermentation of the compound feed. Under the present experimental conditions, conventional solid fermentation altered microbial diversity, as demonstrated by high-throughput sequencing of a Fusarium mycotoxin-contaminated diet, and the content of zearalenone (ZEA) was reduced significantly. However, deleterious effects were also observed with regard to the contents of deoxynivalenol (DON) and fumonisin B1 (FUMB1). These results may have implications for animals consuming Fusarium mycotoxin-contaminated food or feed by conventional solid fermentation.

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Determination of Moniliformin in Vegetable Oil by Solid-Phase Extraction–Hydrophilic Interaction Chromatography–Tandem Mass Spectrometry

Chen

Yang

et al. 2020

Chromatographia

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Determination of moniliformin in maize by ion chromatography

Cited by 15 publications

References 17 publications

Survey of moniliformin in wheat- and corn-based products using a straightforward analytical method

Survey of moniliformin in wheat- and corn-based products using a straightforward analytical method

Conventional solid fermentation alters mycotoxin contents and microbial diversity analyzed by high-throughput sequencing of a Fusarium mycotoxin-contaminated diet

Determination of Moniliformin in Vegetable Oil by Solid-Phase Extraction–Hydrophilic Interaction Chromatography–Tandem Mass Spectrometry

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