期刊
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
卷 12, 期 4, 页码 225-230出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/19393210.2019.1601641
关键词
Aflatoxins; ochratoxin A; chocolate; food safety; HPLC-FLD
This survey describes the occurrence and levels of AFs and OTA in chocolate products consumed in Turkey. A total of 130 samples, including bitter chocolate, milk chocolate and chocolate wafers were analysed for these mycotoxins by high-performance liquid chromatography coupled with fluorescence detection (HPLC-FLD). The values of recovery (81-92%) and precision (RSD < 9%) fulfilled the requirements of EC Regulation No. 401/2006. OTA was the most prevalent mycotoxin, with an incidence of 46.7% in bitter chocolate, 22.8% in milk chocolate and 17.4% in chocolate wafers, ranging from 0.18 to 0.75 mu g kg(-1). AFs were detected in 13.3% of bitter chocolate, in 19.6% of milk chocolate and in 8.7% of chocolate wafers, in concentrations ranging from 0.15 to 2.04 mu g kg(-1).
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