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                                       Details for article 9 of 10 found articles
 
 
  Quantitative analysis of ochratoxin A in wine and beer using solid phase extraction and high performance liquid chromatography-fluorescence detection
 
 
Title: Quantitative analysis of ochratoxin A in wine and beer using solid phase extraction and high performance liquid chromatography-fluorescence detection
Author: Varelis, Peter
Leong, Su-Lin L.
Hocking, Ailsa
Giannikopoulos, Georgina
Appeared in: Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment
Paging: Volume 23 (2006) nr. 12 pages 1308-1315
Year: 2006-12-01
Contents: 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.
Publisher: Taylor & Francis
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 9 of 10 found articles
 
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