Table 2.
Method performance of the LC-MS/MS method applied, depending on the different matrices
| Matrix | Analyte | LOD [μg/kg] | LOQ [μg/kg] | Intraday precisiona [%] | Interday precisionb [%] | Lower linear limit [μg/kg] | Upper linear limit [μg/kg] | Correlation coefficient (r) | Recovery [%] | Spiked content [μg/kg] |
|---|---|---|---|---|---|---|---|---|---|---|
| Bread crumb | OTA | 0.06 | 0.19 | 3.4 | – | 0.217 | 35.0 | 1.000 | 99.7 | 0.36 |
| PHOA | 2.79 | 9.19 | 9.2 | – | 3.42 | 26.74 | 0.993 | 136.1 | 5.70 | |
| Bread crust | OTA | 0.09 | 0.31 | 5.5 | – | 0.217 | 35.0 | 1.000 | 100.7 | 0.36 |
| PHOA | 3.57 | 11.76 | 11.4 | – | 3.42 | 26.74 | 0.993 | 140.8 | 5.70 | |
| Bread dough | OTA | 0.09 | 0.30 | 5.1 | – | 0.217 | 35.0 | 1.000 | 104.8 | 0.36 |
| PHOA | 2.42 | 7.99 | 8.2 | – | 3.42 | 26.74 | 0.993 | 132.7 | 5.70 | |
| Pea | OTA | 0.07 | 0.23 | 5.8 | 1.1 | 0.217 | 35.0 | 1.000 | 80.0 | 0.36 |
| PHOA | 1.68 | 5.54 | 5.6 | 0.7 | 3.42 | 26.74 | 0.996 | 95.1 | 5.70 | |
| Pea pasta | OTA | 0.06 | 0.21 | 5.8 | – | 0.217 | 35.0 | 1.000 | 73.2 | 0.36 |
| PHOA | 1.57 | 5.19 | 5.9 | – | 3.42 | 26.74 | 0.996 | 85.6 | 5.70 | |
| Cooked and dried pea pasta | OTA | 0.07 | 0.25 | 7.2 | – | 0.234 | 37.8 | 1.000 | 68.7 | 0.36 |
| PHOA | 1.06 | 3.49 | 5.7 | – | 3.69 | 26.74 | 0.996 | 72.6 | 5.70 | |
| Cooking water residue | OTA | 0.44 ngc | 1.46 ngc | 6.1 | – | 0.54 ngc | 87.80 ngc | 1.000 | 70.4 | 1.78 ngc |
| PHOA | 6.82 ngc | 22.5 ngc | 3.8 | – | 8.58 ngc | 75.33 ngc | 0.996 | 83.5 | 28.5 ngc |
aFor intraday precision, 4 samples of cooking water residue and 10 samples of each other matrix were spiked
bFor interday precision, 3 pea samples on two days and 10 pea samples on the third day were spiked
cAs the cooking water residue was extracted from the whole pot/beaker, only the amount of total mycotoxin inside the beaker could be determined. Thus, the values are given in ng