Dole Léna, Durand Noël, Poss Charlie, Gousselot Maxime, Strub Caroline, Fontana Angélique, Schorr-Galindo Sabine
Qualisud, Univ Montpellier, CIRAD, Avignon Université, Institut Agro, IRD, Univ de La Réunion, Montpellier, France.
CIRAD, UMR Qualisud, Montpellier, France.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2025 Jun;42(6):774-785. doi: 10.1080/19440049.2025.2499001. Epub 2025 May 7.
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 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 for alternariol and alternariol monomethyl ether and 9.4-18.4 µg kg for tenuazonic acid depending on the matrix. Apparent recovery ranged between 85 and 103%, and intraday repeatability was <15%. Different strains isolated from tomatoes were assessed for their toxin production profiles, and the impact of processing operations on toxins naturally occurring in tomatoes was evaluated on a pilot scale. Tenuazonic acid was the predominant toxin produced by 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.
已开发并验证了一种高效液相色谱串联质谱法，用于定量分析交链孢酚、交链孢酚单甲醚、细交链孢菌酮酸、交链孢烯、互隔交链孢酚单甲醚和细交链孢菌毒素，并用于更好地了解番茄污染相关风险以及加工过程中毒素的去向。该方法是为常规使用而开发的，通过降低操作成本、时间和复杂性。定量限低于欧盟2022/553的建议值，交链孢酚和交链孢酚单甲醚的定量限为1.2 - 3.7 μg/kg，细交链孢菌酮酸的定量限为9.4 - 18.4 μg/kg，具体取决于基质。表观回收率在85%至103%之间，日内重复性<15%。对从番茄中分离出的不同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毒素的影响。细交链孢菌酮酸是菌株产生并污染番茄的主要毒素。加工操作并未减少毒素积累，这表明其具有热稳定性。此外，用于不同用途的番茄皮和种子残渣的污染程度是番茄果肉的2.6倍。
