High levels of ochratoxin A in licorice and derived products
- 作者：A. Ariñ ; o ; M. Herrera ; G. Estopañ ; an ; T. Juan
- 关键词：Licorice ; Licorice-confectionery ; Ochratoxin A ; HPLC ; Immunoaffinity
- 刊名：International Journal of Food Microbiology
- 出版年：2007
- 期刊代码：63_01681605
- 类别：abs
- 出版时间：20 March 2007
- 卷：114
- 期：3
- 页码：366-369
- 文件大小：159 K
摘要
The ochratoxin A (OTA) content of 30 samples of licorice root and derived products (licorice-confectionery, licorice block, and licorice extract) was analyzed by a standard HPLC-fluorescence technique and confirmed by methyl-ester formation. All analyzed samples of licorice and derived products were found to contain ochratoxin A, and some of them showed extremely high concentrations up to 252.8 ng/g of OTA. Highest levels of ochratoxin A were found in dry licorice root, averaging 63.6 ng/g, while mean contents in fresh licorice root were 9.2 ng/g. Licorice-confectionery (sweets) contained 3.8 ng/g of OTA. Ochratoxin A was also abundant in two licorice derivatives, liquid licorice extract (16.0 ng/g) and solid licorice block (39.5 ng/g). The ochratoxin levels found in licorice and derived products are higher than those reported in the literature for other food commodities. The experiments of OTA transfer into the tea beverages showed that almost 5%of the OTA present in dry licorice root is transferred to the corresponding decoction tea, whereas only 1%of OTA remains in infusion tea. The significance of the levels of ochratoxin A in licorice and its derivatives is discussed in the context of existing data on ochratoxin contamination in foods.