Extraction and analysis of ochratoxin A in bread using pressurised liquid extraction and liquid chromatography.
A pressurised liquid extraction (PLE) method for the analysis of ochratoxin A (OTA) in bread samples is given. Parameters such as solvent, temperature, pressure and time were investigated thoroughly. The optimized PLE conditions were: methanol as extraction solvent, 80 degrees C, 2000 psi and a 5-min cycle. OTA was determined by liquid chromatography coupled with fluorescence detection and confirmed by methyl ester derivatization. Under these conditions OTA recovery is 92.3% with a RSD of 5%. Limits of detection and quantification were 0.02 and 0.06 microg/kg, respectively. The proposed method was applied to 20 bread samples, finding two positive samples with OTA levels below the maximum permitted levels by the European Union.
Osnaya
Liliana González
LG
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
del Castillo
José Miguel Soriano
JM
Cortés
Juan Carlos Moltó
JC
Vinuesa
Jordi Mañes
JM
D001939:Bread / Q000032:analysis*; D002853:Chromatography, Liquid / Q000379:methods*; D009793:Ochratoxins / Q000032:analysis* / Q000302:isolation & purification*; D011312:Pressure; D012997:Solvents; D013050:Spectrometry, Fluorescence; D013696:Temperature
D009793:Ochratoxins; D012997:Solvents; C025589:ochratoxin A