Scientific journal

46 2007

Journal of Food and Nutrition Research
Summary No. 2 / 2007

Determination of ochratoxin A and its occurrence in wines of Slovakian retail
Journal of Food and Nutrition Research, 46, 2007, No. 2, s. 68-74

Elena Belajová, Department of Food Analysis, VÚP Food Research Institute, Priemyselná 4, P. O. Box 25, SK - 824 75 Bratislava 26, Slovakia. E-mail:

Summary: The HPLC method using a reverse phase C18 with fluorescence detection and clean up on an immunoaffinity column (IAC) for the determination of ochratoxin A (OTA) in wine and grape juice has been elaborated. The method was validated by assessing the precision (RSDr were 2.6–5.3% for wines and 3.9–6.9% for grape juice), accuracy (recovery of OTA in spiked grape juice was 94%, in spiked wines the recovery has varied from 72 to 106%), and the extended uncertainty of measurement. The estimated limit of detection (LOD) was 0.011 and 0.025 µg.l-1 for wine and grape juice, respectively; the limit of quantification (LOQ) was 0.033 µg.l-1 for wines and 0.039 µg.l-1 for grape juice. Thirty nine samples of white and red variety wines from the Slovak wine production of 2005 as well as 16 samples of imported wines have been studied for OTA by this method. OTA was not detected in more than 50% of wine samples. The level of OTA in red wines was a little higher than in white ones (the highest concentration found was 0.463 µg.l-1). In addition, the distribution of OTA in wines during wine making in the wine season 2006 in the Little Carpathian vineyard region of the Slovakia was investigated.

Keywords: ochratoxin A; HPLC; wine; grape juice; immunoaffinity column

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