PMID- 20234963
OWN - NLM
STAT- MEDLINE
DCOM- 20100607
LR  - 20151119
IS  - 1944-0057 (Electronic)
IS  - 1944-0057 (Linking)
VI  - 27
IP  - 4
DP  - 2010 Apr
TI  - Nicotine determination in mushrooms by LC-MS/MS with preliminary studies on the 
      impact of drying on nicotine formation.
PG  - 473-7
LID - 10.1080/19440040903479768 [doi]
AB  - A problem concerning significant amounts of nicotine in dried wild mushrooms 
      (mainly Boletus edulis from China) has been reported to the European Commission. 
      As a consequence, the European Food Safety Authority (EFSA) proposed temporary 
      maximum residue levels (MRLs) of 0.036 mg kg(-1) for fresh wild mushrooms and 
      1.17 mg kg(-1) for dried wild mushrooms (2.3 mg kg(-1) for dried ceps only). The 
      EFSA also highlighted the necessity for a monitoring and testing programme to be 
      launched by food business operators at the start of the 2009 harvest season. In 
      the present study, a quick and sensitive analytical method for routine analysis 
      of nicotine in fresh and dried mushrooms was developed and validated by a 
      single-laboratory procedure. The method, which employs an LC-MS/MS system and 
      (+/-)-nicotine-d(4) as internal standard, has a limit of quantification of 6 and 
      60 microg kg(-1) for fresh and dried product, respectively. Analyses of samples 
      spiked with different levels of nicotine showed recoveries ranging from 107 to 
      122%, with relative standard deviations of 2.9-10.1% depending on the spiking 
      level. The combined uncertainties, calculated at a low level for frozen (0.015 mg 
      kg(-1)) and a high level for the dried (2 mg kg(-1)) matrix, were 13 and 10%, 
      respectively. Application of the method to real samples of mushrooms purchased on 
      the market or obtained from local producers showed nicotine levels ranging 
      0.01-0.04 and 0.1-4.5 mg kg(-1) in fresh/frozen and dried matrices, respectively. 
      To establish reasons for the unexpectedly high levels of the nicotine in dried 
      matrices, preliminary laboratory experiments involving drying mushrooms were 
      performed under various conditions.
FAU - Cavalieri, Chiara
AU  - Cavalieri C
AD  - Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA), Parma, 
      Italy. chiara.cavalieri@gmail.com
FAU - Bolzoni, Luciana
AU  - Bolzoni L
FAU - Bandini, Mirella
AU  - Bandini M
LA  - eng
PT  - Journal Article
PL  - England
TA  - Food Addit Contam Part A Chem Anal Control Expo Risk Assess
JT  - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & 
      risk assessment
JID - 101485040
RN  - 6M3C89ZY6R (Nicotine)
SB  - IM
MH  - Agaricales/*chemistry
MH  - Chromatography, High Pressure Liquid/*methods
MH  - Food Contamination/*analysis
MH  - Food, Preserved/*analysis
MH  - Frozen Foods/analysis
MH  - Maximum Allowable Concentration
MH  - Nicotine/*analysis
MH  - Reproducibility of Results
MH  - Tandem Mass Spectrometry/*methods
EDAT- 2010/03/18 06:00
MHDA- 2010/06/09 06:00
CRDT- 2010/03/18 06:00
PHST- 2010/03/18 06:00 [entrez]
PHST- 2010/03/18 06:00 [pubmed]
PHST- 2010/06/09 06:00 [medline]
AID - 918287667 [pii]
AID - 10.1080/19440040903479768 [doi]
PST - ppublish
SO  - Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010 
      Apr;27(4):473-7. doi: 10.1080/19440040903479768.