Profiles of Sterigmatocystin and Its Metabolites during Traditional Chinese Rice Wine Processing
Abstract
:1. Introduction
2. Materials and Methods
2.1. Rice Pre-Treatment and Rice Wine Preparation
2.2. Instrument Conditions
2.2.1. LC–MS/MS Method for STG Analysis
2.2.2. LC–HRMS/MS Method for the Identification of STG Degradation Products and Non-Targeted Metabonomics
2.3. Statistical Analysis
3. Results and Discussion
3.1. Method Validation
3.2. The Fate of STG within the Chinese Rice Wine Process
3.2.1. Washing and Soaking
3.2.2. Influence of Steaming Time on STG Levels
3.2.3. Influence of Rice Leaven Levels on the Concentration of STG
3.2.4. Influence of Fermentation Time on STG Levels
3.3. Correlation of STG Levels between Soaked Rice and Rice Wine Final Product
3.4. Identification of Fermentation Degradation Products of STG
3.5. Effects of STG on the Metabolite Profiles of Rice Wine
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Abbreviations
References
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Mycotoxin | Matrix | Linear Range | Regression Equation | R2 | ME/% | LOD (μg/kg) | LOQ (μg/kg) |
---|---|---|---|---|---|---|---|
STG | Solvent | 5–200 | y = 190,442x + 268,234 | 0.9953 | |||
Soaked rice | 5–200 | y = 176,167x + 236,281 | 0.9979 | −7.0 | 0.01 | 0.03 | |
Steamed rice | 5–200 | y = 179,674x + 238,395 | 0.9969 | −6.0 | 0.01 | 0.03 | |
Fermented rice | 5–200 | y = 208,146x + 392,325 | 0.9959 | +9.0 | 0.01 | 0.03 | |
Fermented wine | 5–200 | y = 256,280x + 565,254 | 0.9910 | +35.0 | 0.07 | 0.25 | |
Sample | 20 μg/kg | 100 μg/kg | 200 μg/kg | ||||
Recoveries (%) | RSD (%) | Recoveries (%) | RSD (%) | Recoveries (%) | RSD (%) | ||
Soaked rice | 102 | 2.3 | 107 | 2.3 | 119 | 2.4 | |
Steamed rice | 77 | 6.2 | 85 | 8.7 | 112 | 3.5 | |
Fermented rice | 118 | 2.1 | 118 | 7.6 | 116 | 6.9 | |
Fermented wine | 73 | 3.6 | 105 | 5.0 | 119 | 4.3 |
Sample | Rice | Washed Rice | Soaked Rice | Steam Rice | Fermented Rice-1 g | Fermented Rice-3 g | ||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
15 min | 25 min | 35 min | 12 h | 36 h | 84 h | 12 h | 36 h | 84 h | ||||
Level/(μg/kg) | 986.1 | 822.3 * | 750.8 * | 738.8 a | 733.2 a | 737.7 a | 594.8 *,a | 711.6 *,b | 913.1 *,c | 592.8 *,a | 712.3 *,b | 858.1 *,c |
SD | 16.4 | 39.8 | 14.4 | 16.2 | 46.4 | 37.1 | 60.8 | 32.3 | 23.6 | 36.8 | 78.4 | 17.7 |
Sample | Fermented rice-9g | Separated fermented wine | Separated fermented rice | Total rice wine | ||||||||
12 h | 36 h | 84 h | 1 g | 3 g | 9 g | 1 g | 3 g | 9 g | 1 g | 3 g | 9 g | |
Level/(μg/kg) | 586.6 *,a | 736.7 *,b | 818.5 *,c | 169 a | 126.2 b | 112.2 c | 1214.1 a | 1164.9 a | 956.0 b | 925.4 | 850.6 | 613.4 * |
SD | 74.9 | 19.4 | 58.3 | 2 | 5.5 | 3.9 | 43.1 | 108.4 | 39.0 |
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Zhang, J.; Xu, L.; Xu, X.; Wu, X.; Kuang, H.; Xu, C. Profiles of Sterigmatocystin and Its Metabolites during Traditional Chinese Rice Wine Processing. Biosensors 2022, 12, 212. https://doi.org/10.3390/bios12040212
Zhang J, Xu L, Xu X, Wu X, Kuang H, Xu C. Profiles of Sterigmatocystin and Its Metabolites during Traditional Chinese Rice Wine Processing. Biosensors. 2022; 12(4):212. https://doi.org/10.3390/bios12040212
Chicago/Turabian StyleZhang, Jia, Liwei Xu, Xinxin Xu, Xiaoling Wu, Hua Kuang, and Chuanlai Xu. 2022. "Profiles of Sterigmatocystin and Its Metabolites during Traditional Chinese Rice Wine Processing" Biosensors 12, no. 4: 212. https://doi.org/10.3390/bios12040212