Estado-da-arte na análise cromatográfica de Ocratoxina A em amostras de alimentos

Andrade, Mariane A.; Lanças, Fernando M.

Palavras-chave: Ocratoxina A, alimentos, preparo de amostra, cromatografia líquida, fluorescência.

Resumo: As micotoxinas são compostos produzidos por fungos, sendo potencialmente perigosos à saúde humana e animal. A Ocratoxina A (OTA) é uma das micotoxinas mais amplamente estudadas, sendo encontrada em várias matrizes, como cereais, vinho, especiarias, frutas secas, cerveja, etc. A concentração dessa micotoxina nos alimentos é geralmente muito baixa (da ordem de ng g-1), sendo, portanto, necessário o emprego de técnicas de preparos de amostras que realizem a purificação e pré-concentração no analito na amostra. Os métodos de separação e detecção empregados na análise de OTA também devem oferecer alta sensibilidade para adequada quantificação do analito. Dessa forma, esse trabalho discute as técnicas de preparo de amostra mais utilizadas na determinação dessa micotoxina em matrizes alimentícias, as quais são as colunas de imunoafinidade (Imunoaffinity Columns – IACs), Polímero Molecularmente Impresso no formato de Extração em Fase Sólida (Molecularly Imprinted Polymers – Solid Phase Extration, MIP-SPE), Microextração em Fase Sólida (Solid Phase Microextraction – SPME) e a Microextração Líquido-Líquido Dispersiva (Dispersive Liquid Liquid Microextraction – DLLME). Também é discutido os métodos separação e detecção comumente usados, sendo que para esse micotoxina a técnica mais utilizada é a Cromatografia Líquida de Alta Eficiência com Detecção de Fluorescência (High Performance Liquid Chromatography – Fluorescence Detection, HPLC-FLD).

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