Rapid and sensitive determination of zearalenone in cereals by high-performance liquid chromatography with fluorescence detection

Co-contamination of the Fusarium Mycotoxins, Nivalenol, Deoxynivalenol, and Zearalenone, in Scabby Wheat Grains Harvested in Hokkaido, Japan

“…3 (HPLC for ZEN). Thus, the natural co-occurrence of NIV, DON, and ZEN in scabby wheat harvested in Hokkaido was demonstrated for the first time by the introduction of improved methods proposed in our preceding papers14) 15) Interestingly, the average content of DON in the scabby wheat is about 20-fold higher than that of NIV ( …”

Head blight and biosynthesis of Fusarium toxins in barley kernels field inoculated withFusarium culmorum

“…Fusarium toxins (DON, 3-AcDON, 15-AcDON, NIV and ZEA) were extracted from finely ground samples as described by Tanaka et al (1985). Trimethylsilyl (TMS) esters of the metabolites were prepared as described by Scott et al (1986) and were analyzed by gas chromatography with 63Ni electron capture detection (GC-ECD) after splitless injection on a Shimadzu C-R4Ax Chromatopac Gas Chromatograph fitted with a 25 m • 0.25 mm Permabond SE-54-DF-0.25 column (Machery Nagel).…”

“…Recoveries (from barley spiked with toxic metabolites) were 78-89%. Part of the Florisil column eluate (Tanaka et al, 1985) was subjected to ZEA analysis by fluorescence detection after high-performance liquid chromatography (HPLC) on a Lichrosorb Si 60 column (5/,m, 25 cm • 4 ram, Merck) at 25 ~ with mobile phase (water-saturated dichloromethane/1-propanol, 98.5 : 1.5 v/v), flow rate 2 ml min-1. A fluorescence detector (Model 1046 A, Hewlett Packard, Germany) at an excitation 236 nm and emission 450 nm wavelength was used.…”

Survey on the Analysis of Mycotoxins

“…These species are common on cereals and tend to develop particularly during cool, wet growing and harvest seasons. Zearalenone is measured by HPLC-FLD, generally after IA preparation [59][60][61][62] . Typical limits of detection range from 1 to 50 ppb in barley and malt and 1 to 5 ppb in beer (Table V).…”