Method for detecting mycotoxin in fermented tea

Abstract

The invention discloses a method for detecting mycotoxin in fermented tea. The method comprises dissolving a fermented tea sample in a polar solution, carrying out salting-out, carrying out centrifugation, carrying out filtration, putting the filtrate in 1290/6460 ultra-high performance liquid chromatography-triple quadrupole mass spectrometer, carrying out analysis through a mobile phase (0.1% formic acid-5 mmol/L ammonium acetate-water)-methanol, wherein the mobile phase A is 0.1% formic acid-5 mmol/L ammonium acetate-water and the mobile phase B is methanol, and carrying out separation through a gradient elution method comprising improving a concentration of the mobile phase B step by step so that the mycotoxin in the fermented tea sample reaches to the base line in short time and then is separated. The method realizes effective extraction and determination of various mycotoxins in fermented tea, can detect a variety of mycotoxins at the same time and has the characteristics of high detection efficiency, low environmental pollution, simple operation and promotion and use easiness.

Description

[0001] 【Technical field】 [0002] The invention relates to a method for detecting mycotoxins, in particular to a method for detecting mycotoxins in fermented tea. [0003] 【Background technique】 [0004] Pu-erh tea is a popular tea variety among dark teas. In the production process of Pu-erh tea, there is a special process called "wort pile", which is the most critical step in forming the quality characteristics of Pu-erh tea. In this process, microorganisms develop play an important role. This process is carried out by natural inoculation of microorganisms in the environment or artificial addition of dominant strains to the tea piles. Studies have confirmed that the microorganisms in the stacking fermentation of Pu'er tea are mainly: Aspergillus niger, Aspergillus clavus, Aspergillus and yeast, etc. These microorganisms have two main functions in the stacking fermentation process of Pu'er tea: ①Formation of Pu'er tea The quality characteristics of tea are good, sweet and smo...

AI Technical Summary

Problems solved by technology

With the in-depth investigation and research on the mycotoxin pollution in fermented tea such as Pu-erh tea at home and abroad, it is found that the mycotoxin pollution that may exist in such products is varied, and it is not simply contaminated by a few one or two toxins In some cases, various mycotoxins may contaminate Pu-erh tea, etc., resulting in potential food safety hazards

At present, domestic and foreign investigations on the related Aspergillus flavus B in some foods 1 (AFB 1 ), ochratoxin A (OTA), deoxynivalenol (DON), patulin (PAT) and other mycotoxin contamination ...

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