三重四极杆液质联用系统测定谷类和谷类食品中的赭曲霉毒素A

Mycotoxins are potentially toxic secondary metabolites produced by different species of fungi. The main relevant species occurring on cereals are Penicillium sp., Fusarium sp. and Aspergillus sp. The fungal contamination can either occur on the field or during storage. Estimations are given that approximately 25% of all crops are contaminated with mycotoxins. The type and amount of contamination varies with climate conditions. As the contamination can result in serious health issues, mycotoxin analysis is an important part of routine food control.1, 2