Oznaczanie ochratoksyny A w przyprawach kulinarnych

Opisano metodę oznaczania ochratoksyny А (ОТА) w przyprawach kulinarnych. W zależności od rodzaju matrycy stosowano różne sposoby ekstrakcji ОТА oraz warianty oczyszczania na kolumnach IAC. Średni odzysk metody w zależności od rodzaju przyprawy wnosił od 61 do 82%.

The method of determination of ochratoxin A in some spices: coriander, cloves, ginger, paprika, black pepper was described. Depending on kind of matrix, extraction with metanol/water (80/20) or with solution of 1% NaHC03 and several variants of clean-up on IAC columns were investigated. The most useful extraction solvent appeared water solution of 1% NaHC03 In case of cloves only, none of the methods of extraction and clean-up variants was appropriate. The mean recovery of the method, dependent on kind of sample, was 61-82% and RSD% 1.4 and 7.8. The estimated LOD and LOQ were 0.02 and 0.06 |ig/kg, respectively. In samples of spice used for method preparation, ochratoxin A was detected on the level 3.4-4.6 |ig/kg.