Ochratoxin A: an improvement clean-up and HPLC method used to investigate wine and grape juice on the Polish market

Abstract

A routine method appropriate for the determination of ochratoxin A (OTA) in wine, grape juice and grape juice drinks was described, and the occurrence of the mycotoxin was investigated in the most popular red wines, grape juice and grape juice drinks available on the Polish market. After clean-up on immunoaffinity column, samples were analysed by RP-HPLC using a fluorescence detector at 330 and 460 nm. The average OTA recoveries from spiked blank wine samples varied from 60 to 82%, and RSD% ranged from 5 to 14%. The OTA recovery for spiked grape juice and grape juice drinks were 80–100%, but the RSD% was between 7 and 10%. The limit of detection and limit of quantitation for all sample types were 0.5 and 2.0 ng l⁻¹, respectively. Fifty-three samples of red wine and seven samples of grape juice and grape drinks were assessed by means of this analytical procedure. OTA was detected in most wine samples (92%); its concentrations ranged from 2.2 to 6710 ng l⁻¹. In all grape juice and drink samples, OTA levels ranged from 1.6 to 64.7 ng l⁻¹.

Keywords:

• Ochratoxin A
• clean-up on IAC
• HPLC determination
• red wine
• grape juice