Publication detail

UPLC-MS/MS method for determination of selected pyrrolizidine alkaloids in feed

BOLECHOVÁ, M. ČÁSLAVSKÝ, J. POSPÍCHALOVÁ, M. KOSUBOVÁ, P.

Original Title

UPLC-MS/MS method for determination of selected pyrrolizidine alkaloids in feed

Type

journal article in Web of Science

Language

English

Original Abstract

Alkaloids known as secondary metabolites are grouped by typical structural characteristics into large families such as pyrrolizidine alkaloids (PAs) comprising more than 350 individual heterocyclic compounds. The PAs present a serious health risk to human and livestock; hence there is a need for methods that allow determination of these dangerous plant toxins. In this study, fast, reliable and sensitive approach is proposed to identify and quantify PAs in feed samples. PAs including monocrotaline, senkirkine, senecionine, seneciphylline and retrorsine were determined by ultra-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS). Sample preparation is based on modified QuEChERS approach. Mean recovery, precision, matrix effects and limits of quantification (LOQ) were assessed for three matrices within the method validation. The presented method was tested on 41 various feed samples, where presence of PAs was expected.Roughages and feed for rabbits contained the highest levels of PAs, in general.

Keywords

Pyrrolizidine alkaloids; Feeds; Plant toxins; UPLC-MS/MS; QuEChERS

Authors

BOLECHOVÁ, M.; ČÁSLAVSKÝ, J.; POSPÍCHALOVÁ, M.; KOSUBOVÁ, P.

RIV year

2015

Released

1. 3. 2015

Publisher

Elsevier

ISBN

0308-8146

Periodical

FOOD CHEMISTRY

Year of study

170

Number

3

State

United Kingdom of Great Britain and Northern Ireland

Pages from

265

Pages to

270

Pages count

6

BibTex

@article{BUT105580,
  author="BOLECHOVÁ, M. and ČÁSLAVSKÝ, J. and POSPÍCHALOVÁ, M. and KOSUBOVÁ, P.",
  title="UPLC-MS/MS method for determination of selected pyrrolizidine alkaloids in feed",
  journal="FOOD CHEMISTRY",
  year="2015",
  volume="170",
  number="3",
  pages="265--270",
  doi="10.1016/j.foodchem.2014.08.072",
  issn="0308-8146"
}