[Determination of ochratoxin a in spices].
The method of determination of ochratoxin A in some spices: coriander, cloves, ginger, paprika, black pepper was described. Depending on kind of matrix, extraction with metanol/water (80/20) or with solution of 1% NaHCO3 and several variants of clean-up on IAC columns were investigated. The most useful extraction solvent appeared water solution of 1% NaHCO3. In case of cloves only, none of the methods of extraction and clean-up variants was appropriate. The mean recovery of the method, dependent on kind of sample, was 61-82% and RSD% 1.4 and 7.8. The estimated LOD and LOQ were 0.02 and 0.06 microg/kg, respectively. In samples of spice used for method preparation, ochratoxin A was detected on the level 3.4-4.6 microg/kg.
Czerwiecki
Ludwik
L
Zakład Analizy Zywności, Instytut Biotechnologii Przemysłu Rolno-Spozywczego, 02-532 Warszawa, ul. Rakowiecka 36. czerwiecki@ibprs.pl
Wilczyńska
Grazyna
G
D002212:Capsicum / Q000737:chemistry; D002273:Carcinogens / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D028526:Coriandrum / Q000737:chemistry; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D020939:Zingiber officinale / Q000737:chemistry; D006801:Humans; D009183:Mycotoxins / Q000032:analysis; D009793:Ochratoxins / Q000032:analysis*; D029222:Piper nigrum / Q000737:chemistry; D011044:Poland; D017365:Spices / Q000032:analysis*; D027842:Syzygium / Q000737:chemistry
D002273:Carcinogens; D009183:Mycotoxins; D009793:Ochratoxins