Comparison of different sample treatments for the analysis of ochratoxin A in must, wine and beer by liquid chromatography.

@article{Sez2004ComparisonOD,
  title={Comparison of different sample treatments for the analysis of ochratoxin A in must, wine and beer by liquid chromatography.},
  author={J. S{\'a}ez and Angel Medina and Jos{\'e} Vicente Gimeno-Adelantado and R. Moreno Mateo and Misericordia Jim{\'e}nez},
  journal={Journal of chromatography. A},
  year={2004},
  volume={1029 1-2},
  pages={
          125-33
        }
}
Ochratoxin A (OTA) is a mycotoxin produced by some species of Aspergillus and Penicillium verrucosum. It has been found in foods and feed all over the world. There is a great concern about OTA because it is nephrotoxic and probably, carcinogenic to humans. Most of analytical methods developed for OTA in wine, beer and other products are based on LC with fluorescence detection (LC-FLD). In the present work, various procedures for extraction and/or clean-up for determination of OTA in musts, wine… CONTINUE READING

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