Monitoring of Ochratoxin in Alcoholic Beverages
2012
Lee, J.G., National Institute of Food and Drug Safety Evaluation, Cheongwon, Republic of Korea | Kang, Y.W., National Institute of Food and Drug Safety Evaluation, Cheongwon, Republic of Korea | Jeong, J.H., Gyeongin Regional Korea Food and Drug Administration, Incheon, Republic of Korea | Noh, M.J., Gyeongin Regional Korea Food and Drug Administration, Incheon, Republic of Korea | Ahn, E.S., Gyeongin Regional Korea Food and Drug Administration, Incheon, Republic of Korea | Lee, K.H., National Institute of Food and Drug Safety Evaluation, Cheongwon, Republic of Korea | Kim, M.H., National Institute of Food and Drug Safety Evaluation, Cheongwon, Republic of Korea
This research was conducted to monitor ochratoxin A in wine, beer, makgeolli and fermented alcoholic beverages to estimate the exposure to ochratoxin A in the assorted alcoholic beverages. The analytical method for ochratoxin A was based on immuno-affinity column clean up followed by HPLC-FLD. Ochratoxin A was detected in 30 samples of 177 wine (17%), 25 samples of 106 beer (23.6%), 11 samples of 74 makgeolli (14.9%), and 7 samples of 74 fermented alcoholic beverages (9.5%). The average levels of ochratoxin A were 0.039 ng/mL in wine, 0.010 ng/mL in beer, 0.023 ng/mL in makgeolli, and 0.014 ng/mL in fermented alcoholic beverages. The daily dietary exposure level of ochratoxin A estimated by using the report on national health and nutrition survey were 0.039 ng/b.w.day from wine, 0.010 ng/b.w.day from beer, 0.023 ng/b.w.day from makgeolli, and 0.014 ng/b.w.day from fermented alcoholic beverage.
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