Determination of Ochratoxin A in colored food products: sample preparation and an immunoassay test method
- Author
- IYu Goryacheva, TYu Rusanova, NV Beloglazova, II Voronov and Sarah De Saeger (UGent)
- Organization
- Abstract
- 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.
- Keywords
- GRAPE JUICE, ROASTED COFFEE, WINES, CONFIRMATION, SPICES, BRAZIL, SPAIN, THROUGH ENZYME-IMMUNOASSAY, PERFORMANCE LIQUID-CHROMATOGRAPHY, IMMUNOAFFINITY COLUMN CLEANUP
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-1043736
- Chicago
- Goryacheva, Iyu, Tyu Rusanova, NV Beloglazova, II Voronov, and Sarah De Saeger. 2010. “Determination of Ochratoxin A in Colored Food Products: Sample Preparation and an Immunoassay Test Method.” Journal of Analytical Chemistry 65 (7): 760–766.
- APA
- Goryacheva, Iy., Rusanova, Ty., Beloglazova, N., Voronov, I., & De Saeger, S. (2010). Determination of Ochratoxin A in colored food products: sample preparation and an immunoassay test method. JOURNAL OF ANALYTICAL CHEMISTRY, 65(7), 760–766.
- Vancouver
- 1.Goryacheva Iy, Rusanova Ty, Beloglazova N, Voronov I, De Saeger S. Determination of Ochratoxin A in colored food products: sample preparation and an immunoassay test method. JOURNAL OF ANALYTICAL CHEMISTRY. 2010;65(7):760–6.
- MLA
- Goryacheva, Iyu, Tyu Rusanova, NV Beloglazova, et al. “Determination of Ochratoxin A in Colored Food Products: Sample Preparation and an Immunoassay Test Method.” JOURNAL OF ANALYTICAL CHEMISTRY 65.7 (2010): 760–766. Print.
@article{1043736,
abstract = {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.},
author = {Goryacheva, IYu and Rusanova, TYu and Beloglazova, NV and Voronov, II and De Saeger, Sarah},
issn = {1061-9348},
journal = {JOURNAL OF ANALYTICAL CHEMISTRY},
keyword = {GRAPE JUICE,ROASTED COFFEE,WINES,CONFIRMATION,SPICES,BRAZIL,SPAIN,THROUGH ENZYME-IMMUNOASSAY,PERFORMANCE LIQUID-CHROMATOGRAPHY,IMMUNOAFFINITY COLUMN CLEANUP},
language = {eng},
number = {7},
pages = {760--766},
title = {Determination of Ochratoxin A in colored food products: sample preparation and an immunoassay test method},
url = {http://dx.doi.org/10.1134/S1061934810070178},
volume = {65},
year = {2010},
}
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