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

Journal of Chromatography. a
Liliana González OsnayaJ Mañes Vinuesa

Abstract

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.

Citations

Mar 8, 2012·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·M B CoronelV Sanchis
Jan 9, 2016·Critical Reviews in Food Science and Nutrition·J Fernando Huertas-PérezLaura Gámiz-Gracia
Jul 6, 2007·International Journal of Food Microbiology·L González-OsnayaJ Mañes
Feb 23, 2007·Journal of Chromatography. a·Kathy RidgwayRoger M Smith
Jul 1, 2019·Journal of Chromatography. a·Ana Ballesteros-Gómez, Soledad Rubio

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