title: Ochratoxin A in dried vine fruit: method development and survey.
abstract: A method is described for the determination of concentrations of the mycotoxin ochratoxin A in dried vine fruits (currants, raisins and sultanas) using acidic methanolic extraction, immunoaffinity chromatography clean-up and HPLC determination. The limit of detection was estimated as 0.2 microgram/kg, and recoveries of 63-77% were achieved at 5 micrograms/kg. HPLC-mass spectrometric confirmation of the identity of ochratoxin was obtained. Ochratoxin A and aflatoxins were determined in 60 samples of retail dried vine fruits purchased in the United Kingdom. Ochratoxin A was found in excess of 0.2 microgram/kg in 19 of 20 currant, 17 of 20 sultana and 17 of 20 raisin samples examined, an overall incidence of 88%. The maximum level found was 53.6 micrograms/kg. No aflatoxin was found in any sample analysed, using a method with a detection limit of 0.2 microgram/kg for each of aflatoxin B1, B2, G1 and G2.
authors.affiliation: CSL Food Science Laboratory, Norwich Research Park, UK.
authors.forename: S
authors.initials: S
authors.lastname: MacDonald
authors.forename: P
authors.initials: P
authors.lastname: Wilson
authors.forename: K
authors.initials: K
authors.lastname: Barnes
authors.forename: A
authors.initials: A
authors.lastname: Damant
authors.forename: R
authors.initials: R
authors.lastname: Massey
authors.forename: E
authors.initials: E
authors.lastname: Mortby
authors.forename: M J
authors.initials: MJ
authors.lastname: Shepherd
mesh_terms: D000348:Aflatoxins / Q000032:analysis; D002273:Carcinogens / Q000032:analysis*; D002846:Chromatography, Affinity; D002851:Chromatography, High Pressure Liquid; D005519:Food Preservation; D009183:Mycotoxins / Q000032:analysis*; D009793:Ochratoxins / Q000032:analysis*; D019685:Rosales / Q000737:chemistry*; D012680:Sensitivity and Specificity
chemical_list: D000348:Aflatoxins; D002273:Carcinogens; D009183:Mycotoxins; D009793:Ochratoxins; C025589:ochratoxin A