A fast and sensitive method for the quantification of the mycotoxin ochratoxinA (OTA) in dry‐curedmeatproducts has been developed, which does not require a clean‐up step, by HPLC with an alkaline mobile phase (pH 9.8). Validation procedures for specificity, trueness, ruggedness, stability, recovery and repeatability were performed. The decision limit (CCα) and the decision capability (CCβ) were calculated at 1.10 and 1.23 μg/kg, respectively. The procedure was applied to representative dehydration levels of drycuredmeat samples.
Determination of ochratoxin A in dry-cured meat products by a HPLC-FLD quantitative method / Toscani, T; Moseriti, A; Dossena, Arnaldo; Dall'Asta, Chiara; Simoncini, N; Virgili, Roberta. - In: JOURNAL OF CHROMATOGRAPHY. B. - ISSN 1570-0232. - 855(2):(2007), pp. 242-248. [10.1016/j.jchromb.2007.05.010]
Determination of ochratoxin A in dry-cured meat products by a HPLC-FLD quantitative method
DOSSENA, Arnaldo;DALL'ASTA, Chiara;VIRGILI, Roberta
2007-01-01
Abstract
A fast and sensitive method for the quantification of the mycotoxin ochratoxinA (OTA) in dry‐curedmeatproducts has been developed, which does not require a clean‐up step, by HPLC with an alkaline mobile phase (pH 9.8). Validation procedures for specificity, trueness, ruggedness, stability, recovery and repeatability were performed. The decision limit (CCα) and the decision capability (CCβ) were calculated at 1.10 and 1.23 μg/kg, respectively. The procedure was applied to representative dehydration levels of drycuredmeat samples.| File | Dimensione | Formato | |
|---|---|---|---|
|
4.pdf
non disponibili
Tipologia:
Documento in Post-print
Licenza:
Creative commons
Dimensione
182.26 kB
Formato
Adobe PDF
|
182.26 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
