Quantitative analysis of ochratoxin A in wine and beer using solid phase extraction and high performance liquid chromatography-fluorescence detection

• Published in: Food additives and contaminants 2006-12, Vol.23 (12), p.1308-1315
• Main Authors: Varelis, Peter, Leong, Su-Lin L., Hocking, Ailsa, Giannikopoulos, Georgina
• Format: Article
• Language: English
• Subjects: beer; Beer - analysis; Biological and medical sciences; Carcinogens - analysis; Chromatography, High Pressure Liquid - methods; Fermented food industries; Food Analysis - methods; Food Contamination - analysis; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Hygiene and safety; ion suppression; Mycotoxins - analysis; Ochratoxin A; Ochratoxins - analysis; post-column ammoniation; solid phase extraction; Solid Phase Extraction - methods; Vitaceae; wine; Wine - analysis; Wines and vinegars
• ISSN: 0265-203X; 1464-5122
• DOI: 10.1080/02652030600838258

A reliable and accurate method is described for the quantitative analysis of ochratoxin A (OTA) in wine and beer. The method involves the use of disposable non-polar polymeric and aminopropyl solid-phase extraction cartridges to isolate the mycotoxin from alcoholic beverages. Extracts were subsequently analysed using reverse-phase high-performance liquid chromatography-fluorescence detection with post column ammoniation to improve the limit of detection. The precision of the method determined at three levels in both wine and beer was less than 5% (RSD). Standard addition studies in both wine and beer showed that the recovery of OTA varied between 90 and 106% over a concentration range of 0.016-1.284 µg l −1 . The detection and quantification limits were shown to be better than 0.004 (S/N = 3) and 0.016 µg l −1 (S/N = 10) for both beer and wine.