Determination of roquefortine C in blue cheese using on-line column-switching liquid chromatography.
A method is described for the determination of roquefortine C in (blue) cheese. After liquid liquid extraction with a mixture of hydrochloric acid and methanol, and filtration, an aliquot is analysed using column-switching reversed-phase liquid chromatography. The recovery of roquefortine C in Fetta cheese is about 85%, the calibration curve is linear from 10 to 2500 ng g(-1) (r2 = 0.998), and the detection limit is about 10 ng g(-1). In different batches of Danish Blue concentrations of 1000-2000 ng g(-1) of roquefortine C are found. As regards the stability of roquelfortine C its half-life in diffuse daylight is ca. 50 min, while after irradiation with ultraviolet light, it is about 10 min.
Noroozian
E
E
Free University, Department of Analytical Chemistry, Amsterdam, The Netherlands.
Lagerwerf
F
F
Lingeman
H
H
Brinkman
U A
UA
Kerkhoff
M A
MA
D002611:Cheese / Q000032:analysis*; D002853:Chromatography, Liquid; D004355:Drug Stability; D004873:Ergolines / Q000032:analysis*; D006576:Heterocyclic Compounds, 4 or More Rings; D007211:Indoles; D008027:Light; D009183:Mycotoxins / Q000032:analysis*; D010879:Piperazines; D012680:Sensitivity and Specificity; D014466:Ultraviolet Rays
D004873:Ergolines; D006576:Heterocyclic Compounds, 4 or More Rings; D007211:Indoles; D009183:Mycotoxins; D010879:Piperazines; C012536:roquefortine