原创力文档ochratoxin a in roasted coffee from french supermarkets and transfer in coffee beverages comparison of analysis methods赭曲霉毒素a烤咖啡从法国超市和咖啡饮料中转移的比较分析方法.pdfVIP
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ochratoxin a in roasted coffee from french supermarkets and transfer in coffee beverages comparison of analysis methods赭曲霉毒素a烤咖啡从法国超市和咖啡饮料中转移的比较分析方法
Toxins 2010, 2, 1928-1942; doi:10.3390/toxins2081928
OPEN ACCESS
toxins
ISSN 2072-6651
/journal/toxins
Article
Ochratoxin A in Roasted Coffee from French Supermarkets and
Transfer in Coffee Beverages: Comparison of Analysis Methods
Mariana Tozlovanu and Annie Pfohl-Leszkowicz *
Laboratory Chemical Engineering, Department Bioprocess Microbial System, UMR
CNRS/INPT/UPS 5503, ENSA Toulouse, France; E-Mail: mariana.tozlovanu@ensat.fr (M.T.)
* Author to whom correspondence should be addressed; E-Mail: leszkowicz@ensat.fr;
Tel.: +33-534-323-947; Fax: +33-534-323-947.
Received: 28 June 2010; in revised form: 15 July 2010 / Accepted: 27 July 2010 /
Published: 28 July 2010
Abstract: The OTA content of 30 roasted coffees purchased in French supermarkets was
evaluated by two validated different methods: one using immunoaffinity column (IAC)
clean-up after alkaline extraction; the second using toluene extraction under acidic
conditions. OTA recoveries (0.5 to 5 µg/kg) ranged from 16–49% with the alkaline
extraction method and 55–60% with the acidic method. OTA recoveries from prepared
beverages were similar with all methods (75–80%). All samples containing OTA ranged
from trace (LOQ) to 11.9 µg/kg. About 20 to 140% of OTA passed through the
beverages. Recoveries of over 100% of OTA in beverages were due to three types of
interferences: (i) formation of open-ring OTA (OP-OA) during alkaline ext
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