Routine LC-MS/MS method for quantifying Alternaria toxins in tomatoes at harvest stage and during processing.

IF 2.3 3区农林科学 Q2 CHEMISTRY, APPLIED

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment Pub Date : 2025-05-07 DOI:10.1080/19440049.2025.2499001

Léna Dole, Noël Durand, Charlie Poss, Maxime Gousselot, Caroline Strub, Angélique Fontana, Sabine Schorr-Galindo

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Abstract

A high-performance liquid chromatography tandem mass spectrometry method has been developed and validated to quantify alternariol, alternariol monomethyl ether, tenuazonic acid, altenuene, altertoxin I, and tentoxin, and implemented to better understand the risks associated with Alternaria contamination of tomatoes and fate of the toxins during processing. This method has been developed for routine use, by reducing the cost, duration, and complexity of manipulations. Limits of quantification were below EU recommendations 2022/553, reaching 1.2-3.7 µg kg^-1 for alternariol and alternariol monomethyl ether and 9.4-18.4 µg kg^-1 for tenuazonic acid depending on the matrix. Apparent recovery ranged between 85 and 103%, and intraday repeatability was <15%. Different Alternaria strains isolated from tomatoes were assessed for their toxin production profiles, and the impact of processing operations on Alternaria toxins naturally occurring in tomatoes was evaluated on a pilot scale. Tenuazonic acid was the predominant toxin produced by Alternaria strains and contaminating tomatoes. Processing operations did not reduce toxin accumulation, which demonstrates its thermostability. Additionally, tomato skin and seeds residues, which are reused for different applications, was 2.6 times more contaminated than tomato pulp.

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常规LC-MS/MS方法定量测定番茄收获期和加工过程中稻瘟菌毒素。

建立了高效液相色谱串联质谱分析方法，并对其进行了验证，该方法可定量测定交替胺醇、交替胺醇单甲醚、tenuazonic acid、altenuene、alterartoxin I和tentoxin，从而更好地了解番茄交替胺毒素污染的风险以及加工过程中毒素的去向。通过降低成本、持续时间和操作的复杂性，这种方法已经发展为常规使用。定量限低于欧盟建议的2022/553，根据基质的不同，交替蒿油和交替蒿油单甲醚的定量限为1.2-3.7µg kg-1，替那唑酸的定量限为9.4-18.4µg kg-1。表观回收率在85%至103%之间，对从番茄中分离出的交替菌菌株的毒素产生情况进行了评估，并在中试规模上评估了加工操作对番茄中天然存在的交替菌毒素的影响。田奴二酸是交替孢菌产生的主要毒素，主要污染番茄。加工操作并没有减少毒素的积累，这证明了它的热稳定性。此外，用于不同用途的番茄皮和种子残留物的污染程度是番茄果肉的2.6倍。

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来源期刊

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

7.40

自引率

6.90%

发文量

136

审稿时长

3 months

期刊介绍： Food Additives & Contaminants: Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of food additives including flavourings, pesticide and veterinary drug residues, environmental contaminants, plant toxins, mycotoxins, marine biotoxins, trace elements, migration from food packaging, food process contaminants, adulteration, authenticity and allergenicity of foods. Papers are published on animal feed where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.