Determination of multiple mycotoxins in chili powder using cold-induced liquid-liquid extraction and Fe3O4@MWCNTs-NH2 coupled with UPLC-Q-TOF/MS

Fenglan Zhou; Huiling Deng; Israel Emiezi Agarry; Jiang Hu; Donghui Xu; Hui Feng; Jianquan Kan; Tian Cai; Kewei Chen

doi:10.1016/j.foodchem.2023.136291

Determination of multiple mycotoxins in chili powder using cold-induced liquid-liquid extraction and Fe₃O₄@MWCNTs-NH₂ coupled with UPLC-Q-TOF/MS

Food Chem. 2023 Oct 15:423:136291. doi: 10.1016/j.foodchem.2023.136291. Epub 2023 May 6.

Authors

Fenglan Zhou¹, Huiling Deng², Israel Emiezi Agarry¹, Jiang Hu², Donghui Xu³, Hui Feng⁴, Jianquan Kan¹, Tian Cai⁵, Kewei Chen⁶

Affiliations

¹ College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China.
² Chongqing Academy of Science and Technology, Building B, No. 2, Yangliu Road, North New Area, Chongqing 401121, PR China.
³ Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, No.12 Zhongguancun South St., Haidian District, Beijing 100081, PR China.
⁴ Shandong Huge Grand Testing Technology Co., Ltd., No.1003 Gangxing Sanlu, Licheng Dist, Jinan 250000, Shandong, PR China.
⁵ School of Chemistry and Chemical Engineering, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China. Electronic address: caitian@swu.edu.cn.
⁶ College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China. Electronic address: chenkewei@swu.edu.cn.

PMID: 37178595
DOI: 10.1016/j.foodchem.2023.136291

Abstract

Food matrix interference is still a big challenge in analyzing multiclass mycotoxins. Herein, a novel cold-induced liquid-liquid extraction-magnetic solid phase extraction (CI-LLE-MSPE) coupled with ultra-high performance liquid chromatography-quadrupole time of flight mass spectrometry (UPLC-Q-TOF/MS) method was explored for the simultaneous determination of multiple mycotoxins in chili powders. Fe₃O₄@MWCNTs-NH₂ nanomaterials were prepared and characterized, and the factors affecting the MSPE process were investigated. Based on this, the CI-LLE-MSPE-UPLC-Q-TOF/MS method was established for determining ten mycotoxins in chili powders. The proffered technique eliminated the matrix interference effectively and demonstrated strong linearity (0.5-500 µg/kg, R² ≥ 0.999), high sensitivity (limit of quantification was 0.5-1.5 µg/kg), and the recovery was 70.6%-111.7%. The extraction process is simpler than conventional methods, as the adsorbent can be separated using magnets, and reusable adsorbents are beneficial in reducing costs. In addition, the method can provide a valuable reference for pretreatment procedures for other complex matrices.

Keywords: Chili powder; Cold-induced liquid–liquid extraction; Food safety; Magnetic solid phase extraction; Matrix effects; Mycotoxins.

MeSH terms

Chromatography, High Pressure Liquid / methods
Mass Spectrometry
Mycotoxins* / analysis
Powders
Solid Phase Extraction / methods

Substances

Mycotoxins
Powders