Ergot alkaloids in rye flour determined by solid-phase cation-exchange and high-pressure liquid chromatography with fluorescence detection

Ida Marie Lindhardt Drejer Storm, Peter Have Rasmussen, B.W. Strobel, H.C.B. Hansen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Ergot alkaloids are mycotoxins that are undesirable contaminants of cereal products, particularly rye. A method was developed employing clean-up by cation-exchange solid-phase extraction, separation by high-performance liquid chromatography under alkaline conditions and fluorescence detection. It is capable of separating and quantifying both C8-isomers of ergocornine, alpha-ergocryptine, ergocristine, ergonovine, and ergotamine. The average recovery was 61% +/- 10% with limits of detection from 0.2 to 1.1 mu g kg(-1). Twenty-four unknown rye flour samples from Danish mills contained on average 46 mu g kg(-1) with a maximum content of 234 mu g kg(-1). The most common ergot alkaloids were ergotamine and alpha-ergocryptine including their C8-isomers. A total of 54% of the ergot alkaloids were detected as C(8)-S isomers.
Original languageEnglish
JournalFood Additives and Contaminants
Volume25
Issue number3
Pages (from-to)338-346
ISSN0265-203X
DOIs
Publication statusPublished - 2008

Keywords

  • high-performance liquid chromatography (HPLC)
  • ergot alkaloids
  • survey
  • rye flour
  • cereals

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