Analysis of multiple mycotoxins in beer employing (ultra)-high-resolution mass s

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Mycotoxins are toxic secondary metabolites produced by

many species of microscopic filamentous fungi occurring on

field cereals, including barley. The most abundant fungal

genera affecting the malting barley are Alternaria, Aspergillus,

Penicillium, and Fusarium, which simultaneously showed

relatively high producing potential for a wide range of

mycotoxins (almost 30% of Alternaria, 20% of Aspergillus,

and 88% of Fusarium fungi isolated from barley grains was

able to produce alternaria toxins, aflatoxins, ochratoxin A,

deoxynivalenol and zearalenone).1 Additionally to the

relatively common micromycetes mentioned above, also the

Claviceps purpurea causing the ergot disease belongs to frequent

barley pathogens.2

Although the carry-over of aflatoxins, ochratoxin A,

zearalenone, fumonisins, and ergot alkaloids from malted

grains into beer has been documented,2,3 the main research in

this area has been focused on deoxynivalenol, the most

frequent Fusarium mycotoxin.4–8 In recent years, the presence

of its main metabolite, deoxynivalenol-3-glucoside, in malt

and beer has been reported at relatively high levels (the

deoxynivalenol-3-glucoside/deoxynivalenol molar ratio was

mostly even 1).9 This was further confirmed in our followup

study, in which both deoxynivalenol and its glucoside

were determined as the main contaminants of beers retailed

on the European market.10 Since beer significantly contributes