[Optimization of analytical methods for assay of ochratoxin A in the foodstuffs].
Ochratoxin A is a mycotoxin produced by widespread mold fungi of the genera Aspergillius and Penicillium. It is a common contaminant of cereals, coffee, wine, dried fruits, and spicery. There is evidence that ochratoxin A has nephrotoxic, immunosuppressive, embryotoxic, teratogenic, and carcinogenic effects on many species of mammals. Its maximum allowable concentration established by the Alimentarius Code and the European Union is 5 microg/kg for cereals and 3 microg/kg for ready-made cereals. Two optimized techniques (silica gel column chromatography (CC) or immunoaffinity CC for extract purification and high performance liquid chromatography with fluorescence detection) are proposed for the detection, identification, and assay of ochratoxin A in food commodities. The detection limit was 0.05 and 0.5 microg/kg, respectively. The developed techniques were used to assay the content of ochratoxin A in 46 samples of the grain gathered in different regions of Russia. Nine samples were contaminated by ochratoxin A at concentrations of 0.05 to 5 microg/kg.
Aksenov
I V
IV
Eller
K I
KI
Tutel'ian
V A
VA
D002846:Chromatography, Affinity; D002849:Chromatography, Gas; D005502:Food; D006801:Humans; D009793:Ochratoxins / Q000032:analysis* / Q000737:chemistry
D009793:Ochratoxins; C025589:ochratoxin A