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Methods of Analysis for Ochratoxin A

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Mycotoxins and Food Safety

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 504))

Abstract

The mycotoxin ochratoxin A (OTA) is produced by the fungiAspergillus alutaceusandPenicillium verrucosumand has carcinogenic, nephrotoxic, teratogenic and immunosuppressive properties. The levels of OTA in foodstuffs are regulated in several countries, so reliable and sensitive methods are necessary for its determination. Procedures for extraction of OTA from ground foods generally use an organic solvent in the presence of acid or an extraction solvent containing aqueous sodium bicarbonate. Cleanup procedures include partition into aqueous sodium bicarbonate, solid phase extraction (SPE) columns and immunoaffinity chromatography. The latter technique allows detection of sub-ppb levels of OTA in a wide variety of foods and in plasma. The most widely used determinative procedure is reversed phase liquid chromatography (LC) with detection by fluorescence (excitation 330-340 nm, emission 460-470 nm) or, more recently, by tandem mass spectrometry. ELISA methods are also available. Certified reference materials containing OTA have been prepared.

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  1. Health Canada Address, Locator 2203D, Ottawa, Ontario, K1A 0L2, Canada

    Peter M. Scott

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  1. Medallion Laboratories Division, General Mills, Inc., Minneapolis, Minnesota, USA

    Jonathan W. DeVries

  2. Center for Food Safety and Applied Nutrition Division of Natural Products, Food and Drug Administration, Washington, D.C., USA

    Mary W. Trucksess

  3. National Center for Food Safety & Technology, Food and Drug Administration, Summit-Argo, Illinois, USA

    Lauren S. Jackson

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Scott, P.M. (2002). Methods of Analysis for Ochratoxin A. In: DeVries, J.W., Trucksess, M.W., Jackson, L.S. (eds) Mycotoxins and Food Safety. Advances in Experimental Medicine and Biology, vol 504. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0629-4_12

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