Determination, content analysis and removal efficiency of fining agents on ochratoxin A in Chinese wines

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• 作者：Xiangyu Sun^a ; ^b ; Yuxue Niu^a ; Tingting Ma^b ; Pingkang Xu^a ; Weidong Huang^a ; Jicheng Zhan^a ; ^{zhanjicheng@cau.edu.cn}
• 关键词：Wine ; OTA ; Food safety ; Fining agents ; Removal ; HPLC-FD
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：382-392
• 全文大小：1974 K
• 卷排序：73

文摘

A new detection method of OTA via HPLC-FD was developed. Alkaline environment was more suitable than acid environment in OTA detection. OTA existed in most of Chinese market wines with a low content. The OTA intake from wine was 0.017 ng/kg (bw) per day for Chinese. Egg white treatment (0.20 mg/mL, 48 h) was the best removal method.