Quantitative analysis of ochratoxin A in wine and beer using solid phase extraction and high performance liquid chromatography-fluorescence detection.
A reliable and accurate method is described for the quantitative analysis of ochratoxin A (OTA) in wine and beer. The method involves the use of disposable non-polar polymeric and aminopropyl solid-phase extraction cartridges to isolate the mycotoxin from alcoholic beverages. Extracts were subsequently analysed using reverse-phase high-performance liquid chromatography-fluorescence detection with post column ammoniation to improve the limit of detection. The precision of the method determined at three levels in both wine and beer was less than 5% (RSD). Standard addition studies in both wine and beer showed that the recovery of OTA varied between 90 and 106% over a concentration range of 0.016-1.284 microg l-1. The detection and quantification limits were shown to be better than 0.004 (S/N = 3) and 0.016 microg l-1 (S/N = 10) for both beer and wine.
Varelis
Peter
P
A Joint Venture Between CSIRO and the Victorian Government, Food Science Australia, PO Box 52, North Ryde, NSW 1670, Australia. varelis@iit.com
Leong
Su-Lin L
SL
Hocking
Ailsa
A
Giannikopoulos
Georgina
G
D001515:Beer / Q000032:analysis*; D002273:Carcinogens / Q000032:analysis; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D009183:Mycotoxins / Q000032:analysis; D009793:Ochratoxins / Q000032:analysis*; D052616:Solid Phase Extraction / Q000379:methods; D014920:Wine / Q000032:analysis*
D002273:Carcinogens; D009183:Mycotoxins; D009793:Ochratoxins; C025589:ochratoxin A