State-of-the-art in the chromatographic analysis of Ochratoxin A in food samples

Andrade, Mariane A.; Lanças, Fernando M.

Palavras-chave: Ochratoxin A, food, sample preparation, liquid chromatography, fluorescence.

Resumo: Mycotoxins are compounds produced by fungus, being a potential danger to human and animal health. Ochratoxin A (OTA) is a mycotoxin widely studied, being found in a varied of matrices such as cereals, wine, spices, dried fruits, beer, etc. OTA concentration in food is generally low (the order of ng g-1) being, therefore, necessary the use of sample preparation techniques to perform the analyte purification and pre-concentration in the analyzed sample. The separation and detection methods used in OTA analysis also should offer high sensitivity in order to quantify the analyte adequately. Thus, this work discusses the most used sample preparation techniques to determining this mycotoxin in food, which are Immunoaffinity Chromatography (IACs), Molecularly Imprinted Polymers – Solid Phase Extraction (MIP – SPE), Solid Phase Microextraction (SPME) and Dispersive Liquid Liquid Microextraction (DLLME). The methods of separation and detection commonly used are also presented, and for this mycotoxin the most applied technique is High Performance Liquid Chromatography with Fluorescence Detection (HPLC-FLD).

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