Fast and Selective Determination of Ochratoxin A in Wines Using an Optimized and Validated Liquid Chromatographic Method
- PDF / 298,508 Bytes
- 9 Pages / 595.276 x 790.866 pts Page_size
- 0 Downloads / 230 Views
Fast and Selective Determination of Ochratoxin A in Wines Using an Optimized and Validated Liquid Chromatographic Method Maritza Alvarado & Oscar Galarce-Bustos & Mario Vega & Mario Aranda
Received: 2 January 2012 / Accepted: 20 May 2012 / Published online: 10 June 2012 # Springer Science+Business Media, LLC 2012
Abstract Determination of ochratoxin A (OTA) in wines requires a cleanup step using solid phase extraction (SPE). Immunoaffinity columns are commonly the columns of choice but due to its high cost, other SPE columns have been assayed without optimal results. The present work reports an optimized and validated liquid chromatographic method for a fast and selective quantification of OTA in wines using C18 columns for cleanup. Chromatographic conditions were optimized using a central composite design, establishing the following optimal conditions: acetonitrile/water/acetic acid (59.5:39.5:1.0 v/v/v) as mobile phase, flow rate of 1.2 mL min−1, and column temperature of 30 °C. With these conditions, OTA had a retention time (~4 min) up to five times lower than those reported earlier. Regarding validation, calibration data (n08) fitted a linear regression model with a determination coefficient (R2) of 0.9992. Repeatability (relative standard deviation (RSD)) and intermediate precision (RSD) in matrix showed values of 1.3 % (n06) and 0.8 % (n03), respectively. Recoveries at five levels ranged from 87.2 to 118.9 % (mean RSD of 7.4 %). Fifty-three samples from different origins were analyzed, finding only seven samples (13 %) with quantifiable OTA content (0.15– 0.26 μg L−1). According to the levels found, the contribution of wine consumption to OTA daily intake was at least 58 times lower than the current tolerable daily intake. In view of M. Alvarado : O. Galarce-Bustos : M. Vega : M. Aranda (*) Laboratory of Advanced Research on Food and Drugs, Department of Food Science and Technology, Faculty of Pharmacy, University of Concepcion, Barrio Universitario s/n, Concepcion, Chile e-mail: [email protected] M. Aranda e-mail: [email protected]
optimization and validation results as well as its applicability to real samples, this method could be considered a good alternative for routine analysis of OTA in wines. Keywords Ochratoxin A . Wines . Liquid chromatography . Optimization . SPE
Introduction Ochratoxin A (OTA) is a mycotoxin produced by several species of Aspergillus and Penicillium. This mycotoxin is a public health concern because it has shown kidney and liver toxicity as well as teratogenic, mutagenic, and immunosuppressive activities (Visconti et al. 1999). In 1993, OTA was classified as possibly carcinogenic to humans (group 2B) by the International Agency for Research on Cancer (IARC) (WHO/IARC 1997). Human exposure to OTA occurs mainly via food chain being found in several kinds of products, including cereals, wine, coffee, spices, beans, groundnuts, milk, and beer (Visconti et al. 1999; Chulze et al. 2006). The first three have been identified as the principal sources of OTA exposure. In a previous study, o
Data Loading...
