Abstract：
:Hen egg yolk from chicken eggs were examined for their mycotoxin, hormone, and fat-soluble vitamin content. A method was developed for multi-class analysis of egg yolk using a dilute/precipitate, centrifuge, and shoot process coupled with on-line sample clean-up using restricted access media with LC-MS/MS. Matrix effects were evaluated and a standard addition protocol with internal standards was chosen for analyte quantitation. With some minor exceptions, the method displayed good linearity (R2 > 0.99), with appropriate limits of detection (0.05-10 ng/g) and limits of quantitation (0.15-30 ng/g) for the analytes tested. Overall, it was discovered there was some variation between the different types of eggs tested in these experiments, especially with regard to their fat-soluble vitamin contents. Low-level mycotoxins were detected in most of the eggs tested. The challenges associated with developing a multi-class compound determination from a single analytical run were elucidated.
journal_name
Food Chemjournal_title
Food chemistryauthors
York JL,Magnuson RH 2nd,Schug KAdoi
10.1016/j.foodchem.2020.126939subject
Has Abstractpub_date
2020-10-01 00:00:00pages
126939eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30801-3journal_volume
326pub_type
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