title: Extraction and analysis of ochratoxin A in bread using pressurised liquid extraction and liquid chromatography.
abstract: 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.
authors.affiliation: Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
authors.forename: Liliana González
authors.initials: LG
authors.lastname: Osnaya
authors.forename: José Miguel Soriano
authors.initials: JM
authors.lastname: del Castillo
authors.forename: Juan Carlos Moltó
authors.initials: JC
authors.lastname: Cortés
authors.forename: Jordi Mañes
authors.initials: JM
authors.lastname: Vinuesa
mesh_terms: 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
chemical_list: D009793:Ochratoxins; D012997:Solvents; C025589:ochratoxin A