Analysis of ergot alkaloids in rye and rye-based food

What are ergot alkaloids?

Ergot alkaloids are mycotoxins produced by various species of fungi in the genus Claviceps. In Europe, Claviceps purpurea is the most common species, affecting cereals such as rye, wheat, rice, barley, millet, and oats. Claviceps purpurea manifests as dark, spur-shaped growths on the ear of the grain, known as sclerotia, and is commonly referred to as ergot.

The European regulations have set limits for the 12 main ergot alkaloids: ergometrine, ergosine, ergocornine, ergotamine, ergocristine, ergocryptine (alpha and beta isomers), and their corresponding "-inine" epimers. According to EFSA studies, chronic exposure to these toxins in the human population primarily comes from diet, with young children (1-3 years) and children in general (3-10 years) being particularly at risk. In livestock, pigs are more susceptible than cattle.

Higher levels of ergot alkaloids are commonly found in rye, rye-based foods, and foods containing mixed flours that include rye. European regulations specify limits for the total of 12 ergot alkaloids, with levels ranging from 20 µg/kg for foods intended for children.

Agriparadigma accredited ISO EN 17425:2021 Method

Agriparadigma Laboratory has decided to validate and accredit the official ISO EN 17425:2021 method for the analysis of ergot alkaloids in rye and rye-based foods.
To ensure the necessary sensitivity, specificity, and precision, the method employs the LC/MSMS (liquid chromatography-tandem mass spectrometry) technique.
This method has been extensively tested through a series of interlaboratory trials at different concentration levels and on various matrices, primarily flours and cereals.
The method has been accredited to ISO/IEC 17025 by Accredia.

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