Electronic nose technology for the detection of ergot alkaloid in soft wheat and identification of the relevant volatile compounds by solid phase microextraction/gas chromatography-high resolution Orbitrap-mass spectrometry coupled to chemometrics

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-08-30 Epub Date: 2025-04-22 DOI:10.1016/j.foodchem.2025.144455
Maurizio Piergiovanni , Chiara Giliberti , Cristian Maffezzoni , Davide Errico , Massimo Blandino , Chiara Dall'Asta , Monica Mattarozzi , Federica Bianchi , Marco Giannetto , Maria Careri
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Abstract

Ergot alkaloids (EA) are mycotoxins produced by Claviceps purpurea which commonly infects various cereal species, compromising food safety. This study evaluates the potential of the electronic nose to reliably predict EA contamination in wheat, demonstrating as a proof-of-concept the ability of this technology combined with supervised techniques to distinguish samples contaminated at levels of interest from compliant samples. In particular, the average value of samples correctly classified using PLS-DA was 95.5 %. Furthermore, a volatilomics approach based on HS-SPME/GC–Orbitrap HRMS and chemometrics was successfully applied for the first time to characterize the volatile compound pattern of wheat samples based on the level of EA contamination paying attention to the secondary volatile metabolites. Overall, a high confidence in compound identification was achieved with sub-1 ppm mass accuracy. Unsupervised PCA was used for discrimination purposes, revealing 19 differential compounds (markers), some of which are released during the growth of Claviceps Purpurea fungi.

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采用固相微萃取/气相色谱-高分辨率轨道谱-质谱联用化学计量学技术对软小麦中麦角生物碱的电子鼻检测及相关挥发性物质的鉴定
麦角生物碱(EA)是由紫麦角菌(Claviceps purpurea)产生的霉菌毒素,通常会感染多种谷物,从而危及食品安全。本研究评估了电子鼻在可靠预测小麦中麦角生物碱污染方面的潜力,作为概念验证,证明了该技术与监督技术相结合,能够将污染程度达到相关标准的样品与符合标准的样品区分开来。特别是,使用 PLS-DA 法正确分类的样品平均值为 95.5%。此外,基于 HS-SPME/GC-Orbitrap HRMS 和化学计量学的挥发物组学方法首次被成功应用于根据 EA 污染程度描述小麦样品的挥发性化合物模式,并关注次生挥发性代谢物。总体而言,化合物鉴定的可信度很高,质量精确度低于 1 ppm。采用无监督 PCA 进行鉴别,发现了 19 种不同的化合物(标记),其中一些是在 Claviceps Purpurea 真菌生长过程中释放的。
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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