Department of Bio-Analysis, Laboratory of Food Analysis, Ghent University, Ghent, Belgium.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2009 Jan;26(1):127-33. doi: 10.1080/02652030802342497.
Different cheese samples produced in Latvia (eight) and Belgium (13) were analysed for their sterigmatocystin (STC) content. Only two (9.5%) of the samples were positive for STC with concentration levels of 1.23 and 0.52 microg kg(-1), respectively. Five (24%) samples contained STC above the limit of detection (0.03 microg kg(-1)) but below the limit of quantification (0.1 microg kg(-1)), A sensitive liquid chromatography-electrospray positive ionisation-tandem mass spectrometry (LC-MS/MS) method, which was previously developed for the analysis of STC in grains, was modified and applied to the analysis of STC in cheese. This method involved sample extraction with acetonitrile-water (90 : 10, v/v), defatting with n-hexane, solid-phase extraction, separation on a reversed-phase C(18) column, and STC detection by LC-MS/MS.
对产自拉脱维亚（8 个）和比利时（13 个）的不同奶酪样本进行了分析，以检测其桔青霉素（STC）含量。仅有 2 个（9.5%）样本呈阳性，其浓度分别为 1.23 和 0.52 μg/kg。5 个（24%）样本的 STC 含量高于检测限（0.03 μg/kg）但低于定量限（0.1 μg/kg）。先前开发的用于谷物中 STC 分析的灵敏液相色谱-电喷雾正离子化-串联质谱（LC-MS/MS）方法得到了改进，并应用于奶酪中 STC 的分析。该方法包括用乙腈-水（90:10，v/v）提取样品，用正己烷脱脂，固相萃取，反相 C18 柱分离，LC-MS/MS 检测 STC。
