交链孢酚
真菌毒素
链格孢
食品科学
化学
轨道轨道
镰刀菌
葡萄球菌炎
生物
园艺
质谱法
色谱法
灰葡萄孢菌
作者
Yanshen Li,Ying Song,Ya’ning Zhu,Anqi Chen,Jingyao Qu,Yonglin Gao,Sunan Lu,Pengjie Luo,Xin Mao
标识
DOI:10.1016/j.ijfoodmicro.2022.110070
摘要
For temperature-dependent Alternaria mycotoxins production analysis, cherry samples were inoculated with Alternaria sp. and incubated at two different temperatures (4 °C and 25 °C). Six Alternaria mycotoxins, including altenuene (ALT), alternariol monomethyl ether (AME), alternariol (AOH), altertoxin-I (ATX-I), tenuazonic acid (TeA), and tentoxin (TEN), in cherries were detected with integrated visible data-processing tools. Maximum concentration of these mycotoxins reached 71,862.2 μg/kg at 25 °C. Notably, considerable amount of TeA (290.4 μg/kg) was detected at 4 °C, which indicated that low temperature is not a safe storage condition for fruits. A total of 102 compounds were detected with a neutral loss of 162.0528 Da, and TeA-glucose was identified in this work. Based on MS/MS cosine similarity, products were verified and annotated with feature based molecular networking (FBMN) in global natural products social networking (GNPS). The results showed Alternaria mycotoxins in cherry samples were mainly demethylation, hydrogenation, and dehydration. This work revealed the production of Alternaria mycotoxins in cherries under different storage temperature, which will provide theoretical basis for the control of mycotoxin contamination in food commodities.
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