Reducción del efecto matriz en el análisis de micotoxinas en alimentos de alto contenido graso mediante HPLC-MS empleando sorbentes para la extracción en fase sólida

  1. Delia Castilla-Fernández 1
  2. Priscilla Rocío-Bautista 1
  3. David Moreno-González 1
  4. Juan F. García-Reyes 1
  1. 1 Universidad de Jaén
    info

    Universidad de Jaén

    Jaén, España

    ROR https://ror.org/0122p5f64

Revista:
Cromatografía y técnicas afines

ISSN: 1132-1369

Año de publicación: 2023

Volumen: 44

Número: 1

Páginas: 3-15

Tipo: Artículo

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Otras publicaciones en: Cromatografía y técnicas afines

Resumen

El efecto matriz es un parámetro que debe ser estudiado cuando se desarrollan métodos analíticos basados en HPLC-MS, sobre todo empleando ESI como fuente de ionización. En los alimentos grasos una etapa de extracción genérica no logra minimizar el número de sustancias co-extraídas, por lo que se hace necesaria una etapa posterior de limpieza que puede llevarse a cabo mediante extracción en fase sólida (SPE) o SPE dispersiva (dSPE). Las micotoxinas pueden encontrarse en una gran cantidad de alimentos grasos. Por ello, en esta revisión se centra en protocolos de limpieza específicos para la reducción del efecto matriz en el análisis de micotoxinas mediante HPLCMS: columnas de inmunoafinidad, polímeros de impronta molecular, sorbentes poliméricos, sorbentes empleados en la metodología QuEChERS (C18, PSA, GCB, Florisil, Alúmina), sorbentes basados en ZrO2 (Z-Sep) o especialmente diseñados para el análisis de matrices grasas (EMR-Lipid).

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Fuente de los datos: Dialnet