Methods of analysis for ochratoxin A

Advances in Experimental Medicine and Biology
P M Scott

Abstract

The mycotoxin ochratoxin A (OTA) is produced by the fungi Aspergillus alutaceus and Penicillium verrucosum and has carcinogenic, nephrotoxic, teratogenic and immunosuppressive properties. The levels of OTA in foodstuffs are regulated in several countries, so reliable and sensitive methods are necessary for its determination. Procedures for extraction of OTA from ground foods generally use an organic solvent in the presence of acid or an extraction solvent containing aqueous sodium bicarbonate. Cleanup procedures include partition into aqueous sodium bicarbonate, solid phase extraction (SPE) columns and immunoaffinity chromatography. The latter technique allows detection of sub-ppb levels of OTA in a wide variety of foods and in plasma. The most widely used determinative procedure is reversed phase liquid chromatography (LC) with detection by fluorescence (excitation 330-340 nm, emission 460-470 nm) or, more recently, by tandem mass spectrometry. ELISA methods are also available. Certified reference materials containing OTA have been prepared.

Citations

Oct 28, 2015·Toxins·Alexandra H Heussner, Lewis E H Bingle
Jan 26, 2008·Journal of Applied Microbiology·M O Moss
Jul 26, 2014·Toxicology Mechanisms and Methods·Javed IqbalKhalid Jamil
Dec 17, 2009·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·M BononiF Tateo
Jun 23, 2006·Analytical and Bioanalytical Chemistry·Debjani SahaTarun K Dhar
Apr 22, 2006·Toxicon : Official Journal of the International Society on Toxinology·Béatrice Sangare-TigoriEdmond E Creppy

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