A combined strategy of multi-toxin detection and ITS identification for accurate and efficient inspection of poisonous mushrooms

IF 4.6 2区 农林科学 Q2 CHEMISTRY, APPLIED Journal of Food Composition and Analysis Pub Date : 2025-08-01 Epub Date: 2025-04-26 DOI:10.1016/j.jfca.2025.107680
Jiaxin Li , Junjian Fang , Longhui Liang , Yawei Zhang , Hui Li , Degang Wang , Shengming Wu , Changwei Li , Chunzheng Li , Fangting Dong
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Abstract

Poisonous mushrooms pose a high risk in case of accidental consuming. It is conclusive to detect the toxins and identify the species of the mushroom rapidly when poisoning occurs. In this study, a combined strategy was proposed for simultaneous determination of 17 toxins using UHPLC-MS/MS and species identification of the poisonous mushroom using ITS method with limited fragmentary mushrooms. Mushroom toxins were extracted with methanol/water (1:1, v/v), purified with HLB cartridge, and analyzed on an HSS T3 column. For all analytes, recoveries were obtained between 80 % and 110 % with good accuracy and precision. LOD ranges from 0.5 μg/kg to 5.0 μg/kg. Meanwhile, 33 wild mushrooms were identified and screened for toxins with a small amount of fragmentary piece. The established strategy is rapid, simple, sensitive, and highly efficient, which is important for food safety assessment, prevention of poisoning, identification of the source of poison after poisoning.
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多毒素检测与ITS识别相结合的毒蘑菇准确高效检测策略
毒蘑菇在意外食用的情况下有很高的风险。对中毒菌进行毒素检测和菌种鉴定具有决定性意义。本研究提出了UHPLC-MS/MS法同时测定17种毒素的方法,并利用有限片段蘑菇的ITS法同时鉴定毒蕈的种类。用甲醇/水(1:1,v/v)提取蘑菇毒素,用HLB滤筒纯化,HSS T3柱分析。加样回收率在80 % ~ 110 %之间,准确度和精密度良好。LOD范围为0.5 ~ 5.0 μg/kg。同时,对33株野生蘑菇进行了毒素鉴定,并进行了少量毒素片段的筛选。所建立的策略具有快速、简便、灵敏、高效等特点,对食品安全评价、中毒预防、中毒后查明毒物来源具有重要意义。
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来源期刊
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis 工程技术-食品科技
CiteScore
6.20
自引率
11.60%
发文量
601
审稿时长
53 days
期刊介绍: The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.
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