Ochratoxin HPLC analysis

International Organization of Vine and Wine, Measuring ochratoxin A in wine after going through an immunoaffinity column and HPLC with fluorescence detection, Compendium of International Methods of Wine and Must Analysis Vol. 2 (2006). 

The quantification of ochratoxin A, at levels within the range 0.25-10 ng/ml from wine by HPLC-fluorescence detection, was described [193]. RP-HPLC - fluorescence method for the detection of ochratoxin A in wine with a detection limit of 0.05 ng/ml was also published [194]. A stable isotope dilution assay by LC-MS/MS was developed for quantification of the ochratoxin A by using [D5]-ochratoxin A as internal standard with a low detection and quantification limits of 0.5 and 1.4 pg/kg, respectively [195]. The LC-MS/MS method (ESI and APCI) was also applied to the analysis of contaminated coffee samples by ochratoxins A and B with absolute minimum detection limit around 10-20 pg per injection. Fragment ions from the [M+H]+ and [M+Na]+ ions of... 

The analysis of mycotoxins, toxic substances produced by some fungi, is essential to guaranteeing the safety of foods such as cereals, nuts, oilseeds, and spices since the discovery of their significance to human health. The main mycotoxins, like aflatoxins and ochratoxin A, are determined using HPLC with octyl-or octadecyl-bonded phases and polar solvents such as methanol, acetonitrile, and water. For detection with the required sensitivity and selectivity, spectrofluori-metric detection is the most common method, with increasing use of mass spectrometric interfaces. 

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