Method for rapid determination of Flavobacterium farinofermentans toxin A in food poisoning sample

A technology for rapid determination of Flavobacterium, which is applied in the field of food safety biotoxin detection, can solve the problems of complex sample extraction, low detection sensitivity, and inability to accurately characterize, achieve high sensitivity, simplify extraction steps, and improve accuracy.

Active Publication Date: 2015-04-15
云南省疾病预防控制中心
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Problems solved by technology

[0003] At present, the national standard detection method for the detection of Flavobacterium solanum toxin A (oryzae acid) only has TLC and high performance liquid chromatography as specified in GB / T 5009.189-2003 Determination of Oryzae acid in Tremella fungus, but This method can only detect Flavobacterium toxin A (oryzinic acid) in Tremella fungus, and the sample extraction is complicated, time-consuming, low detection sensitivity, and cannot be accurately qualitative, etc.

Method used

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  • Method for rapid determination of Flavobacterium farinofermentans toxin A in food poisoning sample
  • Method for rapid determination of Flavobacterium farinofermentans toxin A in food poisoning sample
  • Method for rapid determination of Flavobacterium farinofermentans toxin A in food poisoning sample

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Embodiment 1

[0040] 1 instrument

[0041] 1290 ultra-high performance liquid chromatography (Agilent) \ AB3200Q TRAP (AB SCIEX); Nanopure pure water machine (Barnstead company); FLUCA homogenizer; SIGMA high-capacity high-speed centrifuge; ).

[0042] 2 reagents

[0043] 6mol / L hydrochloric acid, 40g / L sodium bicarbonate, petroleum ether (boiling range 30°C-60°C), n-hexane (HPLC), methanol (HPLC), formic acid (HPLC), standard: Flavobacterium oryzae toxin

[0044] A 1 mg / ml Sigma.

[0045] 3 Chromatographic conditions: Waters BEH HILIC 1.7μm 2.1×100mm chromatographic column; injection volume 20μl; column temperature 30°C; mobile phase A is water (0.1% formic acid): B is methanol, mobile phase ratio A:B=30% : 70% isocratic elution for 3min, flow rate 300μl / min.

[0046] 4 Mass Spectrometry Conditions Ionization method: electrospray ionization source (ESI) negative ion mode; detection method: multiple ion reaction monitoring (MRM); collision gas (CAD): Midium; curtain gas (CUR): 25psi; at...

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Abstract

The invention discloses a method for rapid determination of Flavobacterium farinofermentans toxin A in a food poisoning sample, and belongs to the technical field of food safety biotoxin detection. The method mainly comprises the extraction and condensation of Flavobacterium farinofermentans toxin A in food. Tandem mass spectrometry and ESI source are used to determine a molecular ion peak of Flavobacterium farinofermentans toxin A (M-1 ion) to be at 485.4 in the negative ion mode, and three representative characteristic daughter ions respectively at 441.4 and 397.3 and 321.5. The concentrated sample is separated by UPLC through Waters C18 2.1mm*100mm, 1.8 mum, and qualitative and quantitative analysis are conducted under MRM mode. The invention solves the insufficiencies of the HPLC and TLC detection methods, simplifies the extraction procedure, improves the detection sensitivity and accuracy, and has good repeatability, and is easy to be popularized and applied.

Description

technical field [0001] The invention relates to a method for rapidly determining Flavobacterium oryzae toxin A in a food poisoning sample. The invention belongs to the technical field of food safety biological toxin detection. Background technique [0002] Flavobacterium oryzae is a bacterium isolated from fermented rice noodles that cause food poisoning. At present, it is considered that this bacterium has a higher mortality rate among bacteria that cause food poisoning. According to epidemiological investigations, there have been many food poisoning incidents of fermented rice noodles in Guangxi, Yunnan, Hubei, Guangdong, Sichuan, Hebei, Jiangsu and other provinces in recent years. Similar poisonings also occurred in Shandong, Henan, Hebei and other provinces due to eating rotten white fungus. Poisoning mostly occurs in rural areas, especially in mountainous areas and mid-level areas, and occasionally in towns. The main food that caused poisoning was fermented rice noo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88
Inventor 林佶许燕赵世文徐丹先
Owner 云南省疾病预防控制中心
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