Determination of twelve mycotoxins in red and green Sichuan peppers using QuEChERS method with LC-MS/MS

Autor: Zhou, Fenglan, Zhou, Chunjie, Zhang, Wenhua, Zalán, Zsolt, Shi, Hui, Kan, Jianquan, Chen, Kewei, Cai, Tian

Publikováno v: In Food Chemistry 1 February 2025 464 Part 3

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

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

Publikováno v: In Food Chemistry 15 October 2023 423

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Determination of twelve mycotoxins in red and green Sichuan peppers using QuEChERS method with LC-MS/MS.

Autor: Zhou F; 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; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China., Zhou C; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing Institute for Food and Drug Control, No. 1, Chunlan 2(nd) Road, Yubei District, Chongqing 401121, PR China., Zhang W; 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; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China., Zalán Z; Food Science and Technology Institute, Hungarian University of Agriculture and Life Sciences, Buda Campus, Villányi str. 29-43, Budapest H-1118, Hungary., Shi H; 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; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China., Kan J; 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; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China., Chen K; 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; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing Institute for Food and Drug Control, No. 1, Chunlan 2(nd) Road, Yubei District, Chongqing 401121, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, 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., Cai T; 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.

Publikováno v: Food chemistry [Food Chem] 2024 Oct 28; Vol. 464 (Pt 3), pp. 141822. Date of Electronic Publication: 2024 Oct 28.