PMID- 33140404
OWN - NLM
STAT- MEDLINE
DCOM- 20210423
LR  - 20210423
IS  - 1097-0010 (Electronic)
IS  - 0022-5142 (Linking)
VI  - 101
IP  - 7
DP  - 2021 May
TI  - Penicillic acid in fruits: method development, validation by liquid 
      chromatography-tandem mass spectrometry and survey in southern China.
PG  - 2779-2787
LID - 10.1002/jsfa.10906 [doi]
AB  - BACKGROUND: Penicillic acid (PA) is produced by Aspergillus spp. and Penicillium 
      spp., which are common postharvest and storage fungi of fruits. PA can be of 
      concern for human health because of its toxicity and high fruit consumption by 
      the population. However, no data on PA occurrence in various fruits have yet been 
      reported. A quick, easy, cheap, effective, rugged and safe (QuEChERS) approach 
      for PA determination in various fruits was developed and applied to explore PA 
      incidence in fruits. RESULTS: The modified QuEChERS procedure with extraction by 
      ethyl acetate and purification by multi-walled carbon nanotubes (MWCNTs), primary 
      secondary amine (PSA) and octadecyl silane (C18) was established to determine PA 
      in various fruits by high-performance liquid chromatography-tandem mass 
      spectrometry (HPLC-MS/MS). The average recoveries were 72.9-102.2% and relative 
      standard deviations (RSDs) were 1.3-7.9%. A total of 161 fruits samples, 
      including kiwi, apple, peach, grape and mandarin/orange, were collected in 
      southern China. The incidence of PA in fruits was 14.9% and the levels of PA 
      contamination were 0.200-0.596 mug kg(-1) . Our results suggested that 
      orange/mandarin, grape and kiwi were favorable matrices for Aspergillus spp. and 
      Penicillium spp. to produce PA, rather than peach and apple. CONCLUSION: To the 
      best of our knowledge, this is the first report about PA contamination in various 
      fruits in China. Our study emphasizes the necessity of the current established 
      method, which could be used for continuous monitoring of PA and reducing the 
      health risk to Chinese consumers. (c) 2020 Society of Chemical Industry.
CI  - (c) 2020 Society of Chemical Industry.
FAU - Guan, Wenbi
AU  - Guan W
AUID- ORCID: 0000-0003-2430-3922
AD  - School of Food and Pharmaceutical Engineering, Zhaoqing University, Zhaoqing 
      Avenue, Duanzhou District, Zhaoqing, China.
AD  - Guangdong Engineering Technology Research Center of Food and Agricultural Product 
      Safety Analysis and Testing, Department of Science and Technology of Guangdong 
      Province, Zhaoqing, Guangdong Province, China.
FAU - You, Yingxin
AU  - You Y
AD  - School of Food and Pharmaceutical Engineering, Zhaoqing University, Zhaoqing 
      Avenue, Duanzhou District, Zhaoqing, China.
FAU - Li, Jialing
AU  - Li J
AD  - School of Food and Pharmaceutical Engineering, Zhaoqing University, Zhaoqing 
      Avenue, Duanzhou District, Zhaoqing, China.
FAU - Hong, Jiaying
AU  - Hong J
AD  - School of Food and Pharmaceutical Engineering, Zhaoqing University, Zhaoqing 
      Avenue, Duanzhou District, Zhaoqing, China.
FAU - Wu, Haiying
AU  - Wu H
AD  - School of Food and Pharmaceutical Engineering, Zhaoqing University, Zhaoqing 
      Avenue, Duanzhou District, Zhaoqing, China.
FAU - Rao, Yanna
AU  - Rao Y
AD  - School of Food and Pharmaceutical Engineering, Zhaoqing University, Zhaoqing 
      Avenue, Duanzhou District, Zhaoqing, China.
LA  - eng
GR  - 2019012619/Nature Science Program of Zhaoqing University/
GR  - X201910580163/Training Program of the College Students Sci-Tech Innovation of 
      Zhaoqing University/
GR  - X202010580128/Training Program of the College Students Sci-Tech Innovation of 
      Zhaoqing University/
PT  - Evaluation Study
PT  - Journal Article
DEP - 20201120
PL  - England
TA  - J Sci Food Agric
JT  - Journal of the science of food and agriculture
JID - 0376334
RN  - 0 (Mycotoxins)
RN  - ONL14K3AFD (Penicillic Acid)
SB  - IM
MH  - Actinidia/chemistry
MH  - Aspergillus/metabolism
MH  - China
MH  - Chromatography, High Pressure Liquid/*methods
MH  - Citrus sinensis/chemistry
MH  - Food Contamination/analysis
MH  - Fruit/*chemistry/microbiology
MH  - Malus/chemistry
MH  - Mycotoxins/*chemistry/metabolism
MH  - Penicillic Acid/*chemistry/metabolism
MH  - Penicillium/metabolism
MH  - Tandem Mass Spectrometry/*methods
MH  - Vitis/chemistry
OTO - NOTNLM
OT  - HPLC-MS/MS
OT  - fruits
OT  - mycotoxin
OT  - occurrence
OT  - penicillic acid
EDAT- 2020/11/04 06:00
MHDA- 2021/04/24 06:00
CRDT- 2020/11/03 05:49
PHST- 2020/10/13 00:00 [revised]
PHST- 2020/06/26 00:00 [received]
PHST- 2020/11/02 00:00 [accepted]
PHST- 2020/11/04 06:00 [pubmed]
PHST- 2021/04/24 06:00 [medline]
PHST- 2020/11/03 05:49 [entrez]
AID - 10.1002/jsfa.10906 [doi]
PST - ppublish
SO  - J Sci Food Agric. 2021 May;101(7):2779-2787. doi: 10.1002/jsfa.10906. Epub 2020 
      Nov 20.