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J Chromatogr A. 2008 Sep 26;1205(1-2):103-8. doi: 10.1016/j.chroma.2008.08.019. Epub 2008 Aug 13.

Determination of mycophenolic acid in meat products using mixed mode reversed phase-anion exchange clean-up and liquid chromatography-high-resolution mass spectrometry.

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1
Department of Systems Biology, Technical University of Denmark, Building 221, 2800 Lyngby, Denmark. mas@bio.dtu.dk

Abstract

A method for determination of mycophenolic acid (MPA) in dry-cured ham, fermented sausage and liver pâté is described. MPA was extracted from meat with bicarbonate-acetonitrile, further cleaned-up by mixed mode reversed phase-anion exchange and detected using a LC-MS system with electrospray ionisation-time-of-flight detection. The limit of detection was 4 microg/kg in sausage and 6 microg/kg in ham and pâté. The method was successfully used for quantification of MPA in dry-cured ham and liver pâté artificially inoculated with Penicillium brevicompactum. Levels ranged from 190 microg/kg in centre to 11 mg/kg in surface of ham and from 150 microg/kg in bottom to 14 mg/kg in surface of pâté.

PMID:
18723180
DOI:
10.1016/j.chroma.2008.08.019
[Indexed for MEDLINE]
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