Analytical determination of tryptoquialanines A and B: Ensuring the quality and safety of orange juices.

Food research international (Ottawa, Ont.) Pub Date : 2023-12-01 Epub Date: 2023-10-21 DOI:10.1016/j.foodres.2023.113607

Éder de Vilhena Araújo, Francielly F Souza Jesus, Beatriz Lederman Valente, Marcelo Cristianini, Cassiana C Montagner, Taicia P Fill

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Abstract

Although orange juice is a popular beverage worldwide, fruit distribution, storage, and processing can facilitate fungal infection by Penicillium digitatum; leading to the production of tremorgenic alkaloids, specifically tryptoquialanines A (TA) and B (TB). An Analytical method was developed and validated based on QuEChERS and LC-MS/MS analysis to determine the levels of TA and TB in fresh, industrial, and homemade orange juices. Excellent linearity was observed in the method over a high range of 1-1000 μg/kg and low range of 1-75 μg/kg with R² ≥ 0.998. The LOD and LOQ were 1 and 3 μg/kg, respectively. Recoveries showed values between 57 and 83 %, with RSD ≤ 13 %. Our data indicated a higher prevalence of mycotoxin TA in fresh and industrial orange juices. Reduction in TA and TB content after thermal and HPP treatments were ≤ 32 %. However, thermal treatment was more effective in reducing TA and TB contents.

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色氨酸A、B的分析测定:保证橙汁的质量安全。

虽然橙汁是一种全球流行的饮料，但水果的分销、储存和加工容易引起指状青霉的真菌感染;导致产生震颤性生物碱，特别是色氨酸A (TA)和B (TB)。建立了一种基于QuEChERS和LC-MS/MS的分析方法，用于测定新鲜、工业和自制橙汁中TA和TB的含量，并进行了验证。方法在1 ~ 1000 μg/kg高、1 ~ 75 μg/kg低范围内线性良好，R2≥0.998。定量限和定量限分别为1和3 μg/kg。加样回收率在57% ~ 83%之间，RSD≤13%。我们的数据表明，鲜橙汁和工业橙汁中霉菌毒素TA的患病率较高。热和高温处理后TA和TB含量降低≤32%。而热处理对降低TA和TB含量更为有效。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Food research international (Ottawa, Ont.)

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