Osnaya Liliana González, del Castillo José Miguel Soriano, Cortés Juan Carlos Moltó, Vinuesa Jordi Mañes
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
J Chromatogr A. 2006 Apr 28;1113(1-2):32-6. doi: 10.1016/j.chroma.2006.01.130. Epub 2006 Mar 6.
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.
本文给出了一种用于分析面包样品中赭曲霉毒素A（OTA）的加压液体萃取（PLE）方法。对溶剂、温度、压力和时间等参数进行了深入研究。优化后的PLE条件为：以甲醇作为萃取溶剂，温度80℃，压力2000 psi，循环时间5分钟。采用液相色谱-荧光检测法测定OTA，并通过甲酯衍生化进行确证。在这些条件下，OTA的回收率为92.3%，相对标准偏差为5%。检测限和定量限分别为0.02和0.06微克/千克。该方法应用于20个面包样品，发现有两个阳性样品，其OTA含量低于欧盟规定的最大允许水平。
