Ochratoxin A in Wine: Survey by Antibody- and Polymeric-based SPE Columns Using HPLC/Fluorescence Detection
2003
Siantar, Darsa P. | Halverson, Cathy A. | Kirmiz, Crystal | Peterson, George F. | Hill, Norma R. | Dugar, Sumer M.
Ochratoxin A (OTA) is a mycotoxin predominantly produced by Aspergillus alutaceus (commonly known as Aspergillus ochraceus), Penicillium verrucosum, and Aspergillus carbonarius on various substrates under different conditions of moisture, pH, and temperature. The objectives of this study were to evaluate the effectiveness of three different sample preparatory methods and to assess the amount of detectable OTA in a survey of 84 domestic wines. Randomly selected wine samples were used to evaluate the performance of immunoaffinity (IA), C18, and cross-linked polymer-based solid-phase extraction (SPE) columns as safe and efficient sample preparation methods. The recoveries of one-half µg/L OTA fortification in different samples were studied because natural OTA contamination in wines predominantly occurs at sub-µg/L levels. Despite the practicality and cost effectiveness of SPE over IA columns, our data indicate the monoclonal antibody-based IA column had superior OTA recoveries overall when compared with the SPE columns. Sixty-nine percent of the wines surveyed had nondetectable (<0.01 µg/L) OTA levels and the remaining wines contained sub-µg/L levels of OTA.
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