Determination of ochratoxin A in beer

Ľubomír Daško, Elena Belajová, Drahomíra Rauová and Milan Kováč
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Ľubomír Daško: Food Research Institute, Bratislava, Slovak Republic
Elena Belajová: Food Research Institute, Bratislava, Slovak Republic
Drahomíra Rauová: Food Research Institute, Bratislava, Slovak Republic
Milan Kováč: Food Research Institute, Bratislava, Slovak Republic

Czech Journal of Food Sciences, 2005, vol. 23, issue 2, 69-73

Abstract: Ochratoxin A is a very common mycotoxin which can be found rather often, predominantly in various cereal materials and in products from this type of plants. Our aim was to apply an analytical procedure with a suitable detection level of ochratoxin A for its estimation in beer. The detection level of the method suggested was close to 0.001 µg/kg. The analytical procedure is based on HPLC separation with fluorescence detection. The application of this method is demonstrated and analytical results obtained with beer of domestic provenience are reported.

Keywords: beer; ochratoxin A; immunoaffinity cleanup; HPLC (search for similar items in EconPapers)
Date: 2005
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:23:y:2005:i:2:id:3374-cjfs

DOI: 10.17221/3374-CJFS

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