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Quantitative determination of ochratoxin A in vegetable foods

Quantitative Bestimmung von Ochratoxin A in pflanzlichen Nahrungsmitteln

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Zusammenfassung

Eine einfache Methode zur quantitativen Bestimmung von Ochratoxin A (OA) in Reis und anderen pflanzlichen Nahrungsmitteln (Haferflocken, Kokosflocken, und Erbsen) wird beschrieben. Zur Extraktion wird Acetonitril-4% KCl -6N HCl (88+10+2) benutzt. Nach der Aufbereitung wird eine Auftrennung durch zweidimensionale DC-Trennung (TLC) vorgenommen. Die quantitative Bestimmung erfolgt durch Fluorescenzphotometrie nach Behandlung der Platten mit gasförmigem Ammoniak (Anregung bei 340 nm, Emission bei 475 nm). Die quantitative Bestimmungsgrenze in Reis oder Kokosflocken beträgt 2,4–4 μg/kg und die Wiederfindung (Reis) 96%. Für Haferflocken und Erbsen wurde wegen des Störeffektes durch andere Metaboliten nur eine quantitative Bestimmungsgrenze von 20 μg/kg erreicht.

Summary

A simple method for the quantitative determination of ochratoxin A (OA) in rice and other vegetable foods (oatmeal, coconut flakes and peas) is described. This procedure implies an acetonitrile-4% KCl -6N HCl (88+10+2) extraction of the acidic OA, subsequent twodimensional thin-layer chromatography (TLC) and detection by fluorescence after exposure to ammonia fumes (excitation at 340 nm; emission at 475 nm). The quantitative detection limit for OA in rice or coconut flakes is 2.4–4 μg/kg and the recovery is 96%. For oatmeal and peas the detection limit is only 20 μg/kg because of the interference by other metabolites.

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Authors and Affiliations

  1. Laboratorio de Investigaciones para la Química del Café, L.I.Q.C., A.A. 3938, Bogotá, Colombia

    Eucaris Asensio & Ivonne Sarmiento

  2. Institut für Biochemie, Johannes-Gutenberg-Universität, Johann-Joachim-Becher-Weg 30, D-6500, Mainz

    Klaus Dose

Authors
  1. Eucaris Asensio
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  2. Ivonne Sarmiento
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  3. Klaus Dose
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Asensio, E., Sarmiento, I. & Dose, K. Quantitative determination of ochratoxin A in vegetable foods. Z. Anal. Chem. 311, 511–513 (1982). https://doi.org/10.1007/BF00521177

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  • DOI: https://doi.org/10.1007/BF00521177

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