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

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

^*Korrespondierende/r Autor/-in für diese Arbeit

Technische Universität München

Publikation: Beitrag in Fachzeitschrift › Artikel › Begutachtung

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).

Titel in Übersetzung	Applied science ≫ Original papers exclusively presented for you: Stable isotope dilution assays of Alternaria mycotoxins in spices
Originalsprache	Deutsch
Seiten (von - bis)	71-73
Seitenumfang	3
Fachzeitschrift	Deutsche Lebensmittel-Rundschau
Jahrgang	108
Ausgabenummer	2
Publikationsstatus	Veröffentlicht - Feb. 2012
Extern publiziert	Ja

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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).",

author = "Stefan Asam and Martina Lichtenegger and Yang Liu and Katharina Konitzer and Michael Rychlik",

year = "2012",

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AU - Asam, Stefan

AU - Lichtenegger, Martina

AU - Liu, Yang

AU - Konitzer, Katharina

AU - Rychlik, Michael

PY - 2012/2

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N2 - 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).

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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AN - SCOPUS:84863239708

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JO - Deutsche Lebensmittel-Rundschau

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ER -

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

Abstract

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