A rapid analysis of ochratoxin A in coffee beans and cereals

• Published in: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 38; no. 6; pp. 406 - 411_1
• Main Authors: Akiyama, H. (National Inst. of Health Science, Tokyo (Japan)), Chen, D, Miyahara, M, Goda, Y, Toyoda, M
• Format: Journal Article
• Language: English
• Published: Japanese Society for Food Hygiene and Safety 01-12-1997
• Subjects: ANALYTICAL METHODS; CEREALE; CEREALES; CEREALS; COFFEE BEANS; FEVE DE CAFE; high performance liquid chromatography (HPLC); HPLC; OCHRATOXIN; ochratoxin A; OCHRATOXINE; OCRATOXINA; SEMILLA DE CAFE; solid-phase extraction; TECHNIQUE ANALYTIQUE; TECNICAS ANALITICAS
• ISSN: 0015-6426; 1882-1006
• DOI: 10.3358/shokueishi.38.6_406

A rapid analytical method for the determination of ochratoxin A (OCTA), without using chloroform or an immunoaffinity column, in coffee beans and cereals such as rice, wheat, barley and corn was developed. OCTA was extracted from spiked food samples with acetonitrile-1% H3PO4 (99:1) and cleaned up using cartridge anion exchange column (Bond Elut DEA) chromatography. The test solution was chromatographed on a Capcell Pak C8 column with acetonitrile-water-acetic acid (40:58:2). OCTA was detected using a fluorescence detector (excitation: 335nm; emission: 465nm). Recoveries from samples spiked with 10ng/g OCTA and 50ng/g in coffee beans, unpolished rice, wheat, barley and corn averaged 93.9±3.9% and 96.1±3.5%, respectively. The detection limits corresponded to 0.05ng/g in green coffee beans, roasted coffee beans, unpolished rice, wheat, barley and corn.