Quantitation of Ochratoxin A in South African Wines
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- 作者：Gordon S. Shephard ; Alessandra Fabiani ; Sonja Stockenströ ; m ; Ndumiso Mshicileli ; and Vikash Sewram
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2003
- 出版时间：February 12, 2003
- 年：2003
- 卷：51
- 期：4
- 页码：1102 - 1106
- 全文大小：62K
- 年卷期：v.51,no.4(February 12, 2003)
- ISSN：1520-5118
文摘
The natural occurrence of the carcinogenic mycotoxin ochratoxin A (OTA) in wines sold in local retailoutlets in South Africa and Italy was investigated by HPLC analysis with fluorescence detectionfollowing cleanup by immunoaffinity column. All 24 local South African wines tested (15 white and 9red) were found to contain detectable levels (>0.01 
g/L) of OTA, with a mean of 0.16 g/L in thewhite wines and a mean of 0.24 g/L in the red wines. Results were subsequently confirmed byLC-MS analysis using positive ion electrospray ionization with collision-induced dissociation of theprotonated molecular ion [M + H]+ at m/z 404 and selected reaction monitoring of the resultant productions [M + H - H2O - CO]+ at m/z 358 and [M + H - H2O]+ at m/z 386. Comparison with thefluorescence method gave a significant correlation (r = 0.87; p < 0.01). Although OTA contaminationwas present in all of the South African samples analyzed, levels were well below the suggestedEuropean Union limit of 0.5 g/kg. The highest level found in a locally purchased wine was 0.39 g/Lin a blend of local and imported Spanish red wine. Of the eight Italian wines analyzed, only two redwines were contaminated above the suggested maximum level.Keywords: Ochratoxin A; wine; mycotoxin; food analysis; LC-MS
g/L) of OTA, with a mean of 0.16 g/L in thewhite wines and a mean of 0.24 g/L in the red wines. Results were subsequently confirmed byLC-MS analysis using positive ion electrospray ionization with collision-induced dissociation of theprotonated molecular ion [M + H]+ at m/z 404 and selected reaction monitoring of the resultant productions [M + H - H2O - CO]+ at m/z 358 and [M + H - H2O]+ at m/z 386. Comparison with thefluorescence method gave a significant correlation (r = 0.87; p < 0.01). Although OTA contaminationwas present in all of the South African samples analyzed, levels were well below the suggestedEuropean Union limit of 0.5 g/kg. The highest level found in a locally purchased wine was 0.39 g/Lin a blend of local and imported Spanish red wine. Of the eight Italian wines analyzed, only two redwines were contaminated above the suggested maximum level.Keywords: Ochratoxin A; wine; mycotoxin; food analysis; LC-MS