Quantification of ochratoxin A and five analogs in Navarra red wines

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• 作者：Rebeca Remiro^a ; ^{rremiro@alumni.unav.es} ; Elena Gonz&aacute ; lez-Peñ ; as^a ; ^{mgpenas@unav.es} ; Elena Lizarraga^a ; ^{elizarraga@unav.es} ; Adela Ló ; pez de Cerain^b ; ^{acerain@unav.es}
• 关键词：Ochratoxin A ; Ochratoxin analogs ; Wine ; Occurrence ; Intake
• 刊名：Food Control
• 出版年：2012
• 期刊代码：49_09567135
• 类别：abs
• 出版时间：September, 2012
• 卷：27
• 期：1
• 页码：139-145
• 文件大小：510 K

摘要

Ochratoxin A (OTA), B (OTB) and their methyl (MeOTA, MeOTB) and ethyl (OTC, EtOTB) esters were evaluated in 51 red wine samples from Navarra (Spain). Detectable levels of OTA and OTB were found in 100%of the samples, and 71%showed the presence of OTC. The six ochratoxins appeared simultaneously in 18%of the samples. Results indicated that OTC is hydrolyzed to OTA in red wine. Therefore, ochratoxin intake from wine can be underestimated when only assessed by OTA analysis. Analyzed Navarra wines are scarcely contaminated with ochratoxins and their contribution to human intake is low, with the worst case being 4.7%and 6.6%of the provisional tolerable weekly intake (PTWI) for OTA and for the sum of ochratoxins, respectively. No significant differences were generally found between vintages. With the exception of OTA, no significant differences were observed between organic and traditional farming. Levels of ochratoxins were positively correlated with temperature and inversely correlated with humidity and rainfall.