Comparison between capillary electrophoresis and HPLC-FL for ochratoxin A quantification in wine

被引：43

作者：

González-Peñas, E

Leache, C

de Cerain, AL

Lizarraga, E

机构：

[1] Univ Navarra, Fac Pharm, Organ & Pharmaceut Chem Dept, Pamplona 31008, Spain

[2] Univ Navarra, Fac Pharm, Food Sci & Toxicol Dept, Pamplona 31008, Spain

来源：

FOOD CHEMISTRY | 2006年 / 97卷 / 02期

关键词：

mycotoxins; ochratoxin A; capillary electrophoresis; HPLC; wine;

D O I：

10.1016/j.foodchem.2005.05.007

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A capillary electrophoresis method with DAD detection has been developed and validated for ochratoxin A (OTA) determination in wine and compared with a previously validated HPLC-FL method. Although the use of UV detection has originated a high value for the quantification limit and, therefore, this method can not be used yet in the determination of OTA in wine in real samples, the analytical performance of the CE-DAD method is fully satisfactory. The more important advantage of CE is the use of the economical and ecological aqueous borate buffer in the separation process. A good correlation of the results has been obtained when 27 fortified wine samples were analyzed by CE-DAD and HPLC-FL. This work demonstrates that the CE technique is a valuable alternative to HPLC-FL analysis of OTA in wine if fluorescence detection is available. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：349 / 354

页数：6

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