Determination of ochratoxin A in green coffee by immunoaffinity column cleanup and liquid chomatography: collaborative study.
A collaborative study was conducted to evaluate a method using immunoaffinity column cleanup with liquid chromatography (LC) for the determination of ochratoxin A (OTA) in green coffee at levels that could be included in possible future regulations of the European Union. The test portion was extracted with methanol-3% aqueous sodium hydrogen carbonate solution (50 + 50, v/v). The extract was filtered, and the filtrate was diluted with phosphate-buffered saline and applied to an immunoaffinity column containing antibodies specific for OTA. After washing, the toxin was eluted from the column with methanol and quantified by LC with fluorescence detection. Pairs of 4 homogeneous noncontaminated and naturally contaminated materials (mean levels of < 0.12, 2.44, 5.15, and 13.46 ng/g) and blank samples (< 0.12 ng/g) for spiking were sent to 20 participant laboratories from 8 countries. The materials were analyzed according to the method description and all difficulties encountered in the analysis were reported. Statistical analysis was carried out according to the Harmonized Protocol of the International Union of Pure and Applied Chemistry. The relative standard deviation for repeatability (RSDr) ranged from 7.42 to 20.94%, and the relative standard deviation for reproducibility (RSDR) ranged from 16.34 to 29.17%. The method showed acceptable within-laboratory and between-laboratories precision for green coffee materials, as evidenced by HorRat values of < or = 0.85, at the studied range, for spiked and naturally contaminated materials. The mean recovery was 92.8% for green coffee material spiked with OTA at a level of 4.82 ng/g.
Vargas
Eugênia Azevedo
EA
Ministério da Agricultura, Pecuária e Abastecimento, Laboratório de Controle de Qualidade e Segurança Alimentar, Av. Raja Gabaglia, 245, Cidade Jardim, Belo Horizonte, MG, CEP:30380-090, Brazil. gena@cdlnet.com.br
dos Santos
Eliene Alves
EA
Pittet
Alain
A
Corrêa
T B S
TB
da Rocha
A P P
AP
Diaz
G J
GJ
Gorni
R
R
Koch
P
P
Lombaert
G A
GA
MacDonald
S
S
Mallmann
C A
CA
Meier
P
P
Nakajima
M
M
Neil
R J
RJ
Patel
S
S
Petracco
M
M
Prado
G
G
Sabino
M
M
Steiner
W
W
Stroka
J
J
Taniwaki
M H
MH
Wee
S M
SM
D002021:Buffers; D002138:Calibration; D002623:Chemistry Techniques, Analytical; D002846:Chromatography, Affinity / Q000379:methods*; D002853:Chromatography, Liquid / Q000379:methods*; D003069:Coffee / Q000378:metabolism*; D005504:Food Analysis; D005506:Food Contamination; D000432:Methanol / Q000737:chemistry; D009793:Ochratoxins / Q000032:analysis*; D010710:Phosphates / Q000737:chemistry; D015203:Reproducibility of Results; D017693:Sodium Bicarbonate / Q000737:chemistry; D012965:Sodium Chloride / Q000737:chemistry; D013050:Spectrometry, Fluorescence; D013997:Time Factors
D002021:Buffers; D003069:Coffee; D009793:Ochratoxins; D010710:Phosphates; C025589:ochratoxin A; D012965:Sodium Chloride; D017693:Sodium Bicarbonate; D000432:Methanol