What is it about?
A simple, fast, sensitive monitoring method of ochratoxin A in wine samples.
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Why is it important?
Ochratoxin A (OTA) is a mycotoxin, a fungal metabolite, which is highly toxic for humans and animal even at very low concentration levels. It is commonly encountered in food and strict regulatory limits have been established. Its detection and quantification constitute an analytical challenge. The proposed methodology offers a very simple, fast, and sensitive tool for the routine analysis of OTA in wine samples.
Perspectives
This work constitutes a great example of method development for the quantitative detection of OTA at trace levels, considering all the aspects related to statistical validation. In addition, the robustness and applicability of the methodology is fully demonstrated.
Dr Soledad Cerutti
INQUISAL (CCT San Luis - UNSL)
Read the Original
This page is a summary of: Assessment of ochratoxin A occurrence in Argentine red wines using a novel sensitive quechers-solid phase extraction approach prior to ultra high performance liquid chromatography-tandem mass spectrometry methodology, Journal of the Science of Food and Agriculture, October 2016, Wiley,
DOI: 10.1002/jsfa.8065.
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