Concentration of ochratoxin A in wines from supermarkets and stores of Valencian Community (Spain)

被引：52

作者：

Blesa, J ^{[1
]}

Soriano, JM ^{[1
]}

Moltó, JC ^{[1
]}

Mañes, J ^{[1
]}

机构：

[1] Univ Valencia, Fac Pharm, Lab Food Chem & Toxicol, E-46100 Valencia, Spain

来源：

JOURNAL OF CHROMATOGRAPHY A | 2004年 / 1054卷 / 1-2期

关键词：

wine; ochratoxin A; mycotoxins;

D O I：

10.1016/j.chroma.2004.04.058

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Ochratoxin A (OTA) is a mycotoxin produced by fungi species belonging to the genera Aspergillus and Penicillium being isolated in alcoholic beverages. The aim of this work is developed and applied a procedure for the analysis of OTA in wines. An analytical method based on immunoaffinity column (1AC for clean-up, liquid chromatography with fluorescence detection (LC-FD), and LC-FD after of OTA methylation was used to determine the occurrence of OTA in wines. Recoveries of this mycotoxin spiked to red wines at 0.5 ng/ml level were >90% with an average of relative standards deviations of 4%. Furthermore, 116 wine samples from designation of origin (DO) and three samples from food stores of Valencian Community (Spain) were examined for the occurrence of OTA being the levels of this mycotoxin ranged from <0.01 to 0.76ng/ml. Finally, the estimated daily intake of OTA in this study was 0.15 ng/kg bw per day. (C) 2004 Elsevier B.V. All rights reserved.

引用

页码：397 / 401

页数：5

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