[香料中赭曲霉毒素A的测定]

[Determination of ochratoxin a in spices].

作者信息

Czerwiecki Ludwik, Wilczyńska Grazyna

机构信息

Zakład Analizy Zywności, Instytut Biotechnologii Przemysłu Rolno-Spozywczego, 02-532 Warszawa, ul. Rakowiecka 36.

出版信息

Rocz Panstw Zakl Hig. 2005;56(4):323-30.

PMID:16610668

Abstract

The method of determination of ochratoxin A in some spices: coriander, cloves, ginger, paprika, black pepper was described. Depending on kind of matrix, extraction with metanol/water (80/20) or with solution of 1% NaHCO3 and several variants of clean-up on IAC columns were investigated. The most useful extraction solvent appeared water solution of 1% NaHCO3. In case of cloves only, none of the methods of extraction and clean-up variants was appropriate. The mean recovery of the method, dependent on kind of sample, was 61-82% and RSD% 1.4 and 7.8. The estimated LOD and LOQ were 0.02 and 0.06 microg/kg, respectively. In samples of spice used for method preparation, ochratoxin A was detected on the level 3.4-4.6 microg/kg.

摘要

描述了测定某些香料（芫荽、丁香、生姜、辣椒粉、黑胡椒）中赭曲霉毒素A的方法。根据基质种类，研究了用甲醇/水（80/20）或1% NaHCO₃溶液进行萃取以及在免疫亲和柱上进行几种净化变体的情况。最有效的萃取溶剂是1% NaHCO₃水溶液。仅对于丁香而言，没有一种萃取方法和净化变体是合适的。该方法的平均回收率取决于样品种类，为61 - 82%，相对标准偏差为1.4%和7.8%。估计的检测限和定量限分别为0.02和0.06微克/千克。在用于方法制备的香料样品中，检测到赭曲霉毒素A的含量为3.4 - 4.μg/千克。