Development of a Simultaneous Analytical Method for Indole Alkaloids in Foods using Liquid Chromatography-Mass Spectrometry

Abstract

The diversification of imported foods, along with changing dietary trends, has increased the potential for exposure to toxins in food ingredients. Among natural toxins, indole alkaloids can cause acute cases of toxicity and have been reported to be 1) naturally occurring in plant materials and 2) produced during the manufacturing process. In this study, a simultaneous analysis method was developed and validated for six indole alkaloids in food. The QuEChERS method was employed for sample preparation, and the six target analytes were successfully separated and detected within 5 min using liquid chromatography？mass spectrometry. The developed method was validated for limit of detection, linearity, recovery, and precision in four representative food matrices, and the detection sensitivity was improved compared to previous studies. The method was cross-validated by two external laboratories to confirm its reproducibility, and the method was evaluated for applicability in 10 food samples with a history of detection or high consumption. Among the 10 selected foods, those containing high concentrations of indole alkaloids, such as soy sauce and coffee, were validated using deuterium-substituted standards. Through this research, a highly sensitive simultaneous analytical method has been developed, which is a crucial component in confirming the safety of indole alkaloids. In further studies, monitoring of the amount of indole alkaloids in food products distributed in Korea will be conducted with the aim of acquiring essential data for establishing a safety management system.