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RESEARCH PRODUCT

Extraction and analysis of ochratoxin A in bread using pressurised liquid extraction and liquid chromatography.

Juan Carlos Moltó CortésLiliana Rocío González OsnayaJosé Miguel Soriano Del CastilloJordi Mañes Vinuesa

subject

Detection limitOchratoxin AChromatographyChemistryOrganic ChemistryExtraction (chemistry)TemperatureGeneral MedicineBreadBiochemistryHigh-performance liquid chromatographyOchratoxinsAnalytical Chemistrychemistry.chemical_compoundSpectrometry FluorescencePressureSolventsmedia_common.cataloged_instanceSample preparationEuropean unionDerivatizationOchratoxinmedia_commonChromatography Liquid

description

A pressurised liquid extraction (PLE) method for the analysis of ochratoxin A (OTA) in bread samples is given. Parameters such as solvent, temperature, pressure and time were investigated thoroughly. The optimized PLE conditions were: methanol as extraction solvent, 80 degrees C, 2000 psi and a 5-min cycle. OTA was determined by liquid chromatography coupled with fluorescence detection and confirmed by methyl ester derivatization. Under these conditions OTA recovery is 92.3% with a RSD of 5%. Limits of detection and quantification were 0.02 and 0.06 microg/kg, respectively. The proposed method was applied to 20 bread samples, finding two positive samples with OTA levels below the maximum permitted levels by the European Union.

yearjournalcountryeditionlanguage
2005-12-13Journal of chromatography. A
10.1016/j.chroma.2006.01.130https://pubmed.ncbi.nlm.nih.gov/16504202