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食品中的真菌毒素:液质联用方法及其实验设计的综述。

Mycotoxins in food: a review on liquid chromatographic methods coupled to mass spectrometry and their experimental designs.

机构信息

Research group: Génie des procédés et Ingénierie Chimique, Ecole Supérieure de Technologie d'Agadir, Université Ibn Zohr, Agadir, Morocco.

出版信息

Crit Rev Food Sci Nutr. 2022;62(10):2606-2626. doi: 10.1080/10408398.2020.1856034. Epub 2020 Dec 8.

DOI:10.1080/10408398.2020.1856034
PMID:33287555
Abstract

The development of a multi-mycotoxins method using LC-MS/MS is necessary and it is clear that the development of such method involves many compromises in the choice of the different parameters. This review summarizes applications using conventional experimental designs and some recent studies using response surface methodology (RSM) as a mathematical modeling tool for the optimization of extraction procedures. The authors also discuss pros and cons of the different procedures. To our knowledge, it is the first review on experimental design for the development of multi-mycotoxin methods. This review could be useful in the development and optimization of LC-MS/MS methods with the aim of describing experimental design and variables (factors) that are likely to affect sensitivity and specificity.

摘要

开发一种基于 LC-MS/MS 的多真菌毒素方法是必要的,很明显,这种方法的开发涉及到在选择不同参数时做出许多妥协。本文综述了使用传统实验设计和一些最近使用响应面法 (RSM) 作为提取程序优化的数学建模工具的应用。作者还讨论了不同程序的优缺点。据我们所知,这是第一篇关于开发多真菌毒素方法的实验设计的综述。本文的综述对于开发和优化 LC-MS/MS 方法可能会有所帮助,旨在描述可能影响灵敏度和特异性的实验设计和变量(因素)。

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