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. 2022 Jul 12;14(7):476. doi: 10.3390/toxins14070476

Table 1.

Validation of the use of LC–MS/MS to analyse the mycotoxins in dry-cured meat products.

Mycotoxins Limit of Detection (μg/kg) Limit of Quantification (μg/kg) Recovery (%) Matrix Effect (%)
OTA 0.18 0.59 119.4 1.8
AFB1 0.03 0.11 91.4 6.4
CPA 2.45 8.07 97.52 1.9
CIT 0.60 1.98 100.9 0.7
STC 0.02 0.06 114.4 7.7

n = 10; OTA—ochratoxin A; AFB1—aflatoxin B1; CPA—cyclopiazonic acid; CIT—citrinin; STC—sterigmatocystin.