Assay of Ochratoxin A in Wine and Beer by High-Pressure Liquid Chromatography Photodiode Array and Gas Chromatography Mass Selective Detection

Abstract

To routinely assay the concentrations of ochratoxin A (OTA) in wines and beers, two new methods were developed and evaluated. The first utilized solid-phase extraction on a C(18) cartridge to achieve a 100-fold sample concentration followed by high-performance liquid chromatography on a C(18) column with gradient elution and quantitation at 333 nm by means of a photodiode array detector. Positive confirmation can be carried out by purity and match-factor analysis as well as peak shift following esterification with BF(3). Total run time is 28 min. The limits of detection (LOD) and quantitation (LOQ) are 0.05 and 0.10 microg/L, respectively. Recovery and imprecision ranged from 83 to 94% and from 4.0 to 8.9%, respectively. With a throughput of 35 assays per working day, this method is ideal for routine OTA analysis. It was used to survey the concentrations of OTA in 942 wines (2 of which gave values between 0.1 and 0.2 microg/L) and 107 beers (2 of which gave values between 0.05 and 0.1 microg/L). OTA was detected more frequently in red than white wines, with the highest incidence in red wines from Spain and Argentina. There was no association between OTA and country of origin or beverage type among the beers analyzed. The second method utilized gas chromatography with mass selective detection monitoring eight specific ions, preceded by extraction in dichloromethane and derivatization with bis[trimethylsilyl]trifluoroacetamide. LOD and LOQ were 0.1 and 2 microg/L, respectively; recovery and imprecision were 69-75 and 9.0-11.1%, respectively. The method is not suitable for routine quantitation but is potentially useful as a confirmatory tool for samples with OTA > or =0.1 microg/L.

Fumonisin B1 and ochratoxin A in beers made in Brazil

“…VISCONTI et al 53 analyzed Italian and imported beers (61 samples) and found that half of the samples contained OTA in concentrations from <0.01 to 0.135 ng.mL -1 . No correlation between the incidences of OTA and country or beverage type was found by SOLEAS et al 42 in beer commercialized in Canada (107 samples). In Belgium, OTA was found by TANGNI et al 47 in all samples of 62 Belgian and 20 imported beers analyzed and the highest concentration was 0.185 ng.mL -1 .…”

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

“…In Portugal, Festas et al [189] did not find OTA in 64 domestic wines, but Soleas et al [160] detected it in five out of 37 samples of Portuguese wine. A survey of 340 Portuguese wines revealed that OTA was detectable in 20.3% of the samples and the highest level was 2.1 ng/mL [190].…”

Ochratoxin A and Brewing Technology: A Review

“…Other enzymes which can be obtained from A. niger strains and which can efficiently degrade OTA are lipases 111 , an enzymatic crude protease 3 and a metalloenzyme 4 . A carboxypeptidase present in Phaffia rhodozyma can also degrade OTA up to 90% 7,84 .…”