Author： Macdonald Susan Wilson Pete Barnes Karen Damant Andrew Massey Rob Mortby Eileen Shepherd Martin J.
Publisher： Taylor & Francis Ltd
ISSN： 1464-5122
Source： Food Additives and Contaminants, Vol.16, Iss.6, 1999-06, pp. : 253-260
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Abstract
A method is described for the determination of concentrations of the mycotoxin ochratoxin A in dried vine fruits (currants, raisins and sultanas) using acidic methanolic extraction,immunoaffinity chromatography clean-up and HPLC determination. The limit of detection was estimated as 0.2mug/kg, and recoveries of 63-77% were achieved at 5mug/kg. HPLC-mass spectrometric confirmation of the identity of ochratoxin was obtained. Ochratoxin A and aflatoxins were determined in 60 samples of retail dried vine fruits purchased in the United Kingdom. Ochratoxin A was found in excess of 0.2mug/kg in 19 of 20 currant, 17 of 20 sultana and 17 of 20 raisin samples examined, an overall incidence of 88% . The maximum level found was 53.6mug/kg. No aflatoxin was found in any sample analysed, using a method with a detection limit of 0.2mug/kg for each of aflatoxin B1, B2, G1 and G2.
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