6533b870fe1ef96bd12cfdc4

RESEARCH PRODUCT

Absence Ochratoxin A in soy sauce

José Miguel SorianoJordi MañesJesús BlesaJuan Carlos Moltó

subject

Quality ControlOchratoxin ADetection limitChromatographyImmunochemistryExtraction (chemistry)Soy FoodsFood ContaminationGeneral MedicineOchratoxinsSensitivity and SpecificityMicrobiologyFluorescencechemistry.chemical_compoundchemistryFood scienceChromatography LiquidFood Science

description

A method is described for the determination of ochratoxin A (OTA) in soy sauce using phosphate-buffered saline (PBS) extraction, an immunoaffinity clean-up, a liquid chromatographic determination with fluorescence detection (LC-FD) and confirmation with LC-FD after methylation of OTA. Recoveries of OTA spiked to soy sauce samples at 0.25 ng/ml level were 90% with relative standard deviations of 4%. The limit of detection was 0.01 ng/ml for OTA using the proposed method. Furthermore, the proposed method was applied to 60 soy sauce samples from China and Japan and none of them were found to contain OTA.

https://doi.org/10.1016/j.ijfoodmicro.2004.08.013