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Mycotoxin Incidence in Some Fish Products: QuEChERS Methodology and Liquid Chromatography Linear Ion Trap Tandem Mass Spectrometry Approach

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Avenue Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
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Molecules 2019, 24(3), 527; https://doi.org/10.3390/molecules24030527
Received: 27 December 2018 / Revised: 29 January 2019 / Accepted: 30 January 2019 / Published: 1 February 2019
The inclusion of vegetal raw materials in feed for fish farming has increased the risk of mycotoxin occurrence in feed, as well as in edible tissues from fish fed with contaminated feed, due to the carry-over to muscle portions. Therefore, the objective of this study was to evaluate the occurrence of 15 mycotoxins in processed fish products, which are commonly consumed, such as smoked salmon and trout, different types of sushi, and gula substitutes. A QuEChERS method was employed to perform the mycotoxin extraction from fish samples. For mycotoxin identification and quantitation, the selected technique was the liquid chromatography-tandem mass spectrometry linear ion trap (LC-MS/MS-LIT). Smoked fish and sushi samples results were negative regarding the presence of all 15 mycotoxins studied. In contrast, small amounts of fusarenon-X and enniatin B were found in gula substitute samples. View Full-Text
Keywords: smoked salmon; sushi; fish; mycotoxins; liquid chromatography; mass spectrometry smoked salmon; sushi; fish; mycotoxins; liquid chromatography; mass spectrometry
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Tolosa, J.; Barba, F.J.; Font, G.; Ferrer, E. Mycotoxin Incidence in Some Fish Products: QuEChERS Methodology and Liquid Chromatography Linear Ion Trap Tandem Mass Spectrometry Approach. Molecules 2019, 24, 527.

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