Article ID Journal Published Year Pages File Type
1207496 Journal of Chromatography A 2008 6 Pages PDF
Abstract

A method for determination of mycophenolic acid (MPA) in dry-cured ham, fermented sausage and liver pâté is described. MPA was extracted from meat with bicarbonate–acetonitrile, further cleaned-up by mixed mode reversed phase-anion exchange and detected using a LC–MS system with electrospray ionisation-time-of-flight detection. The limit of detection was 4 μg/kg in sausage and 6 μg/kg in ham and pâté. The method was successfully used for quantification of MPA in dry-cured ham and liver pâté artificially inoculated with Penicillium brevicompactum. Levels ranged from 190 μg/kg in centre to 11 mg/kg in surface of ham and from 150 μg/kg in bottom to 14 mg/kg in surface of pâté.

Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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