Analysis Methods Development For Three Mycotoxins And Application In Liquor Production

With sesame-flavor liquor as an object, a monitor research is conducted for three mycotoxins in raw materials and production process.Purification and analysis methods are developed for three mycotoxins in complex matrixs using principle of solid-phase extraction and principle of method validation and resolution principle of HPLC. The methods developed and validated have good capacity of characterization (specificity) and quantitation (linearity accuracy precision LOD and LOQ). As to purification methods of AlfatoxinB1and Ochratoxins A, the extracting solution is fit for direct loading when the volume fraction of methanol is40%. The best proportion of dichloromethane and acetone in eluate is7:3. As to purification method of DON, the best volume of methanol is100μL for solvent replacement process when the specification of Florisil-SPE is500μg/6ml(100μm)According to the nature of liquor, three analysis methods for mycotoxins in liquor are developed with HPLC. There is a lower LOD (0.25μg/L) for the analysis method of Alfatoxin B1in liquor when Sample volume is15μL, lower LOD (0.19μg/L) for Ochratoxin A when20μL. The analysis method of DON has a good characterization capacity after a simple solvent replacement process.Then the monitor research is conducted using the methods developed, for20samples Sorghums,5Daqus,10Fermented grains,2Huangshui and30base liquor. The result shows:there are no mycotoxins detected in the samples except a sample of Daqu(AFB1). The conclusion is that The probability of hazard factor for mycotoxins researched in this paper is very low.The impact of distillation process (laboratory condition) for mycotoxins in fermented grains (spiked) is discussed. It turned out that there are no mycotoxins detected in distilled Liquors, but these mycotoxins are detected in the distiller grains. This indicates the distillation process can effectively reduce the contamination risk posed by mycotoxins in Liquor.