Table 3.
The matrix-matched calibration curves and sensitivities of the four mycotoxins in dried seafood.
| Matrix | Mycotoxin | Linear Range (μg·kg−1) | Standard Calibration a | R 2 | Slope | LOD (μg·kg−1) | LOQ (μg·kg−1) | SSE (%) |
|---|---|---|---|---|---|---|---|---|
| Dried shrimp | AFB1 | 0.5–100 | y = 1047.21x + 289.35 | 0.9999 | 1047.2 | 0.1 | 0.5 | 100.6 |
| T-2 | 0.5–200 | y = 653.31x + 357.65 | 0.9999 | 653.3 | 0.2 | 0.5 | 95.7 | |
| OTA | 0.5–100 | y = 7302.98x + 523.42 | 0.9979 | 7303.0 | 0.1 | 0.3 | 95.2 | |
| DON | 1–500 | y = 241.77x + 921.42 | 0.9987 | 241.8 | 2.0 | 3.0 | 93.4 | |
| Dried fish | AFB1 | 0.5–100 | y = 1223.01x + 542.5 | 0.9989 | 1223 | 0.1 | 0.5 | 103.8 |
| T-2 | 0.5–200 | y = 783.41x + 892.97 | 0.9989 | 783.4 | 0.5 | 1.0 | 95.4 | |
| OTA | 0.5–100 | y = 6862.12x + 399.11 | 0.9999 | 6862.1 | 0.3 | 1.0 | 92.3 | |
| DON | 1–500 | y = 268.23x + 223.42 | 0.9999 | 268.2 | 1.0 | 5.0 | 90.1 | |
| Dried mussel | AFB1 | 0.5–100 | y = 1008x + 509.12 | 0.9989 | 1008 | 0.5 | 1.0 | 94.5 |
| T-2 | 0.5–200 | y = 589.3x + 305.31 | 0.9979 | 889.3 | 0.5 | 1.0 | 86.6 | |
| OTA | 0.5–100 | y = 5972.19x + 423.1 | 0.9985 | 5972.2 | 0.3 | 1.0 | 89.5 | |
| DON | 1–500 | y = 233.98x + 692.44 | 0.9974 | 234 | 1.0 | 5.0 | 87.6 |
a Calibration curves for the mycotoxins in the seafood samples before being spiked with additional mycotoxins at seven concentrations. (T-2: 0.5, 1, 10, 20, 40, 100, 200 μg·kg−1; AFB1, OTA: 0.5, 1, 5, 10, 20, 50, 100 μg·kg−1; DON: 1, 5, 10, 50, 100, 200, 500 μg·kg−1); LOD: limit of detection, LOQ: limit of quantification, AFB1: aflatoxin B1, T-2: T-2 toxin, OTA: ochratoxin A, DON: deoxynivalenol.