Kupski L, Badiale-Furlong E
Laboratório de Ciência de Alimentos, Escola de Química e Alimentos, Universidade Federal do Rio Grande - FURG, Rua Eng. Alfredo Huch, 475, Centro, 96201-900 Rio Grande, RS, Brazil.
Laboratório de Ciência de Alimentos, Escola de Química e Alimentos, Universidade Federal do Rio Grande - FURG, Rua Eng. Alfredo Huch, 475, Centro, 96201-900 Rio Grande, RS, Brazil.
Food Chem. 2015 Jun 15;177:354-60. doi: 10.1016/j.foodchem.2015.01.005. Epub 2015 Jan 9.
This work aimed to establish an innovative approach to evaluate the effect of cereals composition on ochratoxin A extraction by multivariate analysis. Principal components analysis was applied to identify the effect of major matrix components on the recovery of ochratoxin A by QuEChERS method using HPTLC and HPLC, and to validate the method for ochratoxin A determination in wheat flour by HPLC. The matrices rice bran, wheat bran and wheat flour were characterized for their physical and chemical attributes. The ochratoxin A recovery in these matrices was highly influenced (R=0.99) by the sugar content of the matrix, while the lipids content showed a minor interference (R=0.29). From these data, the QuEChERS method was standardized for extracting ochratoxin A from flour using 1% ACN:water (2:1) as extraction solvent and dried magnesium sulfate and sodium chloride as salts. The recovery values ranged from 97.6% to 105%. The validated method was applied to evaluate natural occurrence of ochratoxin A in 20 wheat flour samples, which were contaminated with ochratoxin A levels in the range of 0.22-0.85 μg kg(-1).
本研究旨在建立一种创新方法，通过多变量分析评估谷物成分对赭曲霉毒素A提取效果的影响。应用主成分分析来确定主要基质成分对采用HPTLC和HPLC的QuEChERS方法提取赭曲霉毒素A回收率的影响，并验证HPLC法测定小麦粉中赭曲霉毒素A的方法。对米糠、麦麸和小麦粉等基质的物理和化学属性进行了表征。这些基质中赭曲霉毒素A的回收率受基质糖分含量的影响很大（R = 0.99），而脂质含量的干扰较小（R = 0.29）。根据这些数据，将QuEChERS方法标准化，使用1%乙腈:水（2:1）作为提取溶剂，无水硫酸镁和氯化钠作为盐类从面粉中提取赭曲霉毒素A。回收率在97.6%至105%之间。将经验证的方法应用于评估20个小麦粉样品中赭曲霉毒素A的天然存在情况，这些样品中赭曲霉毒素A的污染水平在0.22 - 0.85 μg kg(-1)范围内。
