6533b870fe1ef96bd12cfdc4
RESEARCH PRODUCT
Absence Ochratoxin A in soy sauce
José Miguel SorianoJordi MañesJesús BlesaJuan Carlos Moltósubject
Quality ControlOchratoxin ADetection limitChromatographyImmunochemistryExtraction (chemistry)Soy FoodsFood ContaminationGeneral MedicineOchratoxinsSensitivity and SpecificityMicrobiologyFluorescencechemistry.chemical_compoundchemistryFood scienceChromatography LiquidFood Sciencedescription
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.
year | journal | country | edition | language |
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2004-01-14 | International Journal of Food Microbiology |