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Determination of Ochratoxin A in colored food products: Sample preparation and an immunoassay test method

Goryacheva, IY; Rusanova, TY; Beloglazova, NV; Voronov, II; De Saeger, S. 2010. JOURNAL OF ANALYTICAL CHEMISTRY 65 (7): 760-766

A method is proposed for the purification of highly colored food products (red wine, red pepper) for the immunochemical test determination of Ochratoxin A (OTA) with visual detection. The method is based on passing an analyzed sample (wine diluted with a solution of polyethylene glycol and sodium hydrocarbonate or water-ethanol extract of pepper diluted with a solution of sodium hydrocarbonate) though an adsorbent layer. Criteria for selecting the adsorbent are considered, and silica gels with aminopropyl and trimethylaminepropyl groups are used as the optimal ones. A test system for the determination of OTA combines the indicated purification method with the immunoaffinity preconcentration and immunoenzyme detection. The developed approach has allowed the test determination of OTA in red wine and red pepper at levels of 2 mu g/L and 10 mu g/kg, respectively. (We recommend that you consult the full text of this article).
Published on 11/16/2010
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