Cho, Yoeseph Jeong, Wooyeon Hwang, Sungmin Na, Sunhwan Hana, Park Heo, Soohyun Park, Saeyeon Lim, Kyung-Jik Shin, Han-Seung SON, Jung hyun 2024-08-12T00:30:08Z 2024-08-12T00:30:08Z 2024-08-09 2024-12 0308-8146 https://pubs.kist.re.kr/handle/201004/150422 As β-carboline (βC) alkaloids, posing potential health risks, are present in a wide variety of foods, determining the exposure degrees of food to these alkaloids from dietary activity is key to ensuring food safety. Here, we developed a rapid and sensitive simultaneous analytical method for six βC alkaloids in food. We optimized the buffered QuEChERS method, which includes a clean-up process through dispersive solid phase extraction, to extract the target compounds from food matrices; then, these compounds were detected via liquid chromatography？tandem mass spectrometry. We established calibration ranges for each target compound and matrix within the range of 0.05？250 μg/kg, and verified linearity (R2 ≥ 0.99) and limit of quantitation (≤1.63 μg/kg). Furthermore, we validated trueness (85.8%？118.8%) and precision (≤18.7%) at three levels within the calibration range, including the lowest and highest concentrations. Finally, we employed the developed method to determine the βC alkaloid contents in 304 samples of 41 food items and dietary exposure of six βC alkaloids resulting from daily intake. Although βC alkaloids were detected in 86.2% of the samples, exposure level to the 41 food items was insufficient to cause toxicity. English Elsevier BV Development of a simultaneous analytical method for the dietary exposure determination of β-Carboline alkaloids in foods Article 10.1016/j.foodchem.2024.140546 1 Food Chemistry, v.460, no.Part 2 Food Chemistry 460 Part 2 N scie scopus 001284372300001 Chemistry, Applied Food Science & Technology Nutrition & Dietetics Chemistry Food Science & Technology Nutrition & Dietetics Article PEGANUM-HARMALA L NORHARMAN HARMINE IDENTIFICATION IMPAIRMENT INHIBITOR AYAHUASCA SEEDS MICE PERFORMANCE LIQUID-CHROMATOGRAPHY beta-Carboline alkaloid Food analysis QuEChERS method Liquid chromatography-tandem mass spectrometry Dietary exposure