Determination of 10 mycotoxins in wine, baijiu, and huangjiu of the Chinese market by liquid chromatography tandem mass spectrometry and exposure estimation

Tianyang Wu; Jie Gao; Bing Han; Huan Deng; Xiaoyu Han; Yiding Xie; Chenyu Li; Jicheng Zhan; Weidong Huang; Yilin You

doi:10.1016/j.fochx.2024.101301

Determination of 10 mycotoxins in wine, baijiu, and huangjiu of the Chinese market by liquid chromatography tandem mass spectrometry and exposure estimation

Food Chem X. 2024 Mar 19:22:101301. doi: 10.1016/j.fochx.2024.101301. eCollection 2024 Jun 30.

Authors

Tianyang Wu¹, Jie Gao¹, Bing Han¹, Huan Deng¹, Xiaoyu Han¹, Yiding Xie¹, Chenyu Li¹, Jicheng Zhan¹, Weidong Huang¹, Yilin You¹

Affiliation

¹ College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China.

Abstract

In this study, liquid chromatography tandem mass spectrometry (LC-MS/MS) was employed to analyze the prevalence of 10 mycotoxins in 140 samples from the Chinese market, aiming to assess the exposure of Chinese individuals to these mycotoxins through the consumption of wine, baijiu, and huangjiu. Mycotoxins were detected in 98% of the samples, with fumonisins (FBs), deoxynivalenol (DON), and zearalenone (ZEN) exhibiting positive rates exceeding 50%. Regarding the exposure of the Chinese population to mycotoxins resulting from alcoholic beverage consumption, fruit wine intake made a relatively significant contribution to aflatoxin exposure, while baijiu showed a relatively significant contribution to ZEN exposure (1.84%). The analysis of the correlation between grape variety, wine region, and mycotoxin content demonstrated that FBs, ZEN, and DON were significantly influenced by grape variety and wine region. This research holds great significance in protecting human life and health, as well as in the production of safer alcoholic beverages.

Keywords: 7-Methylcoumarin (PubChem CID: 17131); Acetonitrile (PubChem CID: 6342); Aflatoxin; Aflatoxin B1 (PubChem CID: 186907); Aflatoxin B2 (PubChem CID: 2724360); Aflatoxin G1 (PubChem CID: 14421); Brewing risk factor; Chemical contaminant; Deoxynivalenol; Deoxynivalenol (PubChem CID: 40024); Exposure assessment; Formic acid (PubChem CID: 284); Fumonisin; Fumonisins B1 (PubChem CID: 2733487); Fumonisins B2 (PubChem CID: 2733489); Fumonisins B3 (PubChem CID: 42608358); Methanol (PubChem CID: 887); Ochratoxin; Ochratoxin A (PubChem CID: 442530); Ochratoxin B (PubChem CID: 20966); Zearalenone; Zearalenone (PubChem CID: 5281576).