Abstract
Ochratoxin A (OTA) is a mycotoxin predominantly produced by Aspergillus alutaceus (commonly known as Aspergillus ochraceus), Penicillium verrucosum, and Aspergillus carbonarius on various substrates under different conditions of moisture, pH, and temperature. The objectives of this study were to evaluate the effectiveness of three different sample preparatory methods and to assess the amount of detectable OTA in a survey of 84 domestic wines. Randomly selected wine samples were used to evaluate the performance of immunoaffinity (IA), C18, and cross-linked polymer-based solid-phase extraction (SPE) columns as safe and efficient sample preparation methods. The recoveries of one-half µg/L OTA fortification in different samples were studied because natural OTA contamination in wines predominantly occurs at sub-µg/L levels. Despite the practicality and cost effectiveness of SPE over IA columns, our data indicate the monoclonal antibody-based IA column had superior OTA recoveries overall when compared with the SPE columns. Sixty-nine percent of the wines surveyed had nondetectable (<0.01 µg/L) OTA levels and the remaining wines contained sub-µg/L levels of OTA.
Acknowledgments: D. Siantar acknowledges John Mazzanti of Varian Analytical Supplies for providing the SPE columns and Adiva Sotzsky, MLS of the TTB’s Laboratory Center Library, for providing reference materials. Thank you to Nancy Zabe of VICAM, Sarita Cardozo of TTB, and Richard Gahagan for their valuable input.
- Copyright 2003 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.