Journal
JOURNAL OF CHROMATOGRAPHY A
Volume 959, Issue 1-2, Pages 327-330Publisher
ELSEVIER
DOI: 10.1016/S0021-9673(02)00408-9
Keywords
food analysis; coffee; roasted; mycotoxins; ochratoxin A
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An extraction and clean-up method for ochratoxin A (OA) in roasted coffee has been developed and the HPLC method optimized. An interfering compound with a similar retention time as OA was adsorbed by the aminopropyl (NH2) material at less than or equal to5% NaHCO3. Residual OA on the column was recovered by washing with the extraction solution followed with methanol. Fractions were mixed together for further clean-up with Ochratest(TM) immunoaffinity columns (IACs). Analysis by HPLC resulted in a well resolved OA peak and reduction in matrix interferences. Recoveries ranged from 72 to 84% and the detection limit was 1 ng/g. (C) 2002 Elsevier Science B.V. All rights reserved.
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