Validation data for HPLC/FLD determinations of ochratoxin A in red paprika and black pepper adopting a one-step clean-up procedure
Articolo
Data di Pubblicazione:
2010
Citazione:
Validation data for HPLC/FLD determinations of ochratoxin A in red paprika and black pepper adopting a one-step clean-up procedure / M. Bononi, F. Gallone, F. Tateo. - In: FOOD ADDITIVES & CONTAMINANTS. PART A. CHEMISTRY, ANALYSIS, CONTROL, EXPOSURE & RISK ASSESSMENT. - ISSN 1944-0049. - 27:2(2010 Feb), pp. 249-254.
Abstract:
Validation data for the determination of ochratoxin A (OTA) in two spice matrices, red paprika and black pepper, were obtained for samples prepared with a simplified single-step clean-up column. Extracts of finely ground samples of red paprika and black pepper were prepared and applied to a Mycosep_ 229 Ochra clean-up column. The purified extract was then subjected to HPLC/FLD analysis. The relative standard deviation for
repeatability (RSDr) of the method was 11.8% for red paprika and 9.9% for black pepper. The limit of detection (LOD) value (three times the noise) was estimated as corresponding to the response of an extract derived from a blank matrix (previously washed) and spiked at 1.0 microg/kg. The limit of quantitation (LOQ) (three times LOD) was 3.0 microg/kg. The performance of the one-step column clean-up procedure appears to be a suitable alternative to commonly used clean-up techniques and allows the precise determination of OTA in two complex matrices.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
Chromatography; Clean-up; HPLC; Ingredients; Ochratoxin A; Vegetables
Elenco autori:
M. Bononi, F. Gallone, F. Tateo
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