Angewandte Wissenschaft ≫ Originalarbeiten exklusiv für Sie vorgestellt: Stabilisotopenverdünnungsanalysen von Alternaria-Mykotoxinen in Gewürzen

Stefan Asam; Martina Lichtenegger; Yang Liu; Katharina Konitzer; Michael Rychlik

Angewandte Wissenschaft ≫ Originalarbeiten exklusiv für Sie vorgestellt: Stabilisotopenverdünnungsanalysen von Alternaria-Mykotoxinen in Gewürzen

Translated title of the contribution: Applied science ≫ Original papers exclusively presented for you: Stable isotope dilution assays of Alternaria mycotoxins in spices

Stefan Asam, Martina Lichtenegger, Yang Liu, Katharina Konitzer, Michael Rychlik

Technical University of Munich

Research output: Contribution to journal › Article › peer-review

Abstract

The Alternaria mycotoxins tenuazonic acid (TA), alternariol (AOH) and alternariol monomethyl ether (AME) were quantified in spices (paprika, curry, pepper) using stable isotope dilution assays. All spices were contaminated with TA up to the mg/kg range. AOH was determined in paprika with a maximum value of 50 μg/kg, whereas all other spices contained AOH, as well as AME, in levels below their limit of quantitation (30 and 15 μg/kg, respectively).

Translated title of the contribution	Applied science ≫ Original papers exclusively presented for you: Stable isotope dilution assays of Alternaria mycotoxins in spices
Original language	German
Pages (from-to)	71-73
Number of pages	3
Journal	Deutsche Lebensmittel-Rundschau
Volume	108
Issue number	2
State	Published - Feb 2012

Cite this

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abstract = "The Alternaria mycotoxins tenuazonic acid (TA), alternariol (AOH) and alternariol monomethyl ether (AME) were quantified in spices (paprika, curry, pepper) using stable isotope dilution assays. All spices were contaminated with TA up to the mg/kg range. AOH was determined in paprika with a maximum value of 50 μg/kg, whereas all other spices contained AOH, as well as AME, in levels below their limit of quantitation (30 and 15 μg/kg, respectively).",

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year = "2012",

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AU - Liu, Yang

AU - Konitzer, Katharina

AU - Rychlik, Michael

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AB - The Alternaria mycotoxins tenuazonic acid (TA), alternariol (AOH) and alternariol monomethyl ether (AME) were quantified in spices (paprika, curry, pepper) using stable isotope dilution assays. All spices were contaminated with TA up to the mg/kg range. AOH was determined in paprika with a maximum value of 50 μg/kg, whereas all other spices contained AOH, as well as AME, in levels below their limit of quantitation (30 and 15 μg/kg, respectively).

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Angewandte Wissenschaft ≫ Originalarbeiten exklusiv für Sie vorgestellt: Stabilisotopenverdünnungsanalysen von Alternaria-Mykotoxinen in Gewürzen

Abstract

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