FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (11): 261-270.doi: 10.7506/spkx1002-6630-20200425-331

• Reviews • Previous Articles     Next Articles

Application of Magnetic Solid-Phase Extraction in the Analysis of Mycotoxins in Foods: A Literature Review

XU Hongwen, XU Hua, ZHU Yu, YE Yongli, SUN Jiadi, SUN Xiulan, ZHANG Xiaojuan   

  1. (1. State Key Laboratory of Food Science and Technology, Collaborative Innovation Laboratory for Food Quality and Safety, Jiangnan University, Wuxi 214122, China; 2. Guangzhou GRG Metrology and Test Co. Ltd., Guangzhou 510627, China; 3. Hanzhong Quality and Technical Inspection and Testing Center, Hanzhong 723000, China)
  • Online:2021-06-15 Published:2021-06-29

Abstract: Mycotoxins are common in foods and various food crops and have health hazards such as carcinogenicity, mutagenicity and teratogenicity, which seriously threaten the health of humans and animals. Since mycotoxins exist in a wide variety, low concentration and wide polarity range in food matrix, developing a rapid and efficient sample pretreatment method is important to the analysis of trace amounts of mycotoxins in foods. Magnetic solid-phase extraction (MSPE) is a sample preparation technique based on magnetic interaction, which has been widely applied in the analysis of mycotoxins in foods by virtue of its simple, rapid, green, safe and economical characteristics. This article briefly describes the process of MSPE and the preparation and modification of magnetic nanomaterials, and summarizes the application of this method using inorganic materials (oxidized silica-based and carbon-based), organic materials (imprinted molecules, organic polymers, surfactants and small organic molecules) and other materials (ionic liquids and monocolonal antibodies) as representative MSPE adsorbents in the detection of mycotoxins in food samples. At the same time, it discusses future trends in the development of MSPE.

Key words: mycotoxins; magnetic solid-phase extraction; magnetic solid-phase extraction adsorbent; sample pretreatment

CLC Number: