Absence ochratoxin A in soy sauce.
A method is described for the determination of ochratoxin A (OTA) in soy sauce using phosphate-buffered saline (PBS) extraction, an immunoaffinity clean-up, a liquid chromatographic determination with fluorescence detection (LC-FD) and confirmation with LC-FD after methylation of OTA. Recoveries of OTA spiked to soy sauce samples at 0.25 ng/ml level were 90% with relative standard deviations of 4%. The limit of detection was 0.01 ng/ml for OTA using the proposed method. Furthermore, the proposed method was applied to 60 soy sauce samples from China and Japan and none of them were found to contain OTA.
Blesa
J
J
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n. 46100 Burjassot, Valencia, Spain.
Soriano
J M
JM
Moltó
J C
JC
Mañes
J
J
D002853:Chromatography, Liquid; D005453:Fluorescence; D005506:Food Contamination / Q000032:analysis*; D007120:Immunochemistry / Q000379:methods*; D009793:Ochratoxins / Q000302:isolation & purification*; D011786:Quality Control; D012680:Sensitivity and Specificity; D045730:Soy Foods / Q000032:analysis*
D009793:Ochratoxins; C025589:ochratoxin A