A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese

被引：6

作者：

Dall'Asta C. ^{[1
]}

Galaverna G. ^{[1
]}

De Dea Lindner J. ^{[2
]}

Virgili R. ^{[3
]}

Neviani E. ^{[2
]}

Dossena A. ^{[1
]}

机构：

[1] Department of Industrial and Organic Chemistry, University Campus, 43100 Parma

[2] Department of Genetics, Biology of Microorganisms, Anthropology, Evolution, University of Parma, 43100 Parma, V.le G. P. Usberti

[3] Stazione Sperimentale per i'Lndustria Delle Conserve Alimentari, 43100 Parma

来源：

Mycotoxin Research | 2007年 / 23卷 / 3期

关键词：

Blue cheese; Dry-cured meat products; Fermented products; Fluorescence; HPLC; Ochratoxin A;

D O I：

10.1007/BF02951509

中图分类号：

学科分类号：

摘要：

In the present study, a fast and sensitive method for the quantification of ochratoxin A in two lipidicproteic food matrices has been developed. In particular, the sample preparation procedure has been optimized for dry-cured meat products and blue cheeses and tested for several validation parameters (LOD, LOQ, recovery, repeatability and within-laboratory precision). The procedure has been then applied to several dry-cured meat products and blue cheeses from the market. Ochratoxin A has been occasionally found in dry-cured and smoked ham from the market and the contamination occurred both in the outer and in the inner part of the products. Concerning the blue cheese, the occurrence of ochratoxin A is reported for the first time: OTA was occasionally found at low levels (0.1-3 ug/kg) in commercial samples of Roquefort from France and Gorgonzola from Italy, opening a new issue for risk assessment and quality control.

引用

页码：132 / 137

页数：5

共 13 条

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