Rapid assessment of mycotoxins in wine by on-line SPE-UHPLC-FLD
| Autor: | Alexandru Cătălin Tarţian, Marius Niculaua, Constantin-Bogdan Nechita, Valeriu V. Cotea, Alina-Mihaela Nistor, Ştefan-Dragoş Cotan |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Aflatoxin
Environmental Engineering lcsh:QR1-502 02 engineering and technology 01 natural sciences Industrial and Manufacturing Engineering lcsh:Microbiology lcsh:Physiology chemistry.chemical_compound lcsh:Zoology Food science lcsh:QL1-991 Mycotoxin Ochratoxin Wine lcsh:QP1-981 010401 analytical chemistry fungi food and beverages 021001 nanoscience & nanotechnology 0104 chemical sciences Rapid assessment chemistry Environmental science 0210 nano-technology International agency |
| Zdroj: | BIO Web of Conferences, Vol 9, p 02022 (2017) |
| ISSN: | 2117-4458 |
| Popis: | According to the latest statistics, grapes are one of the largest fruit crops worldwide. In this regard, it is important to consider all factors influencing quality of grapes and wine. In the last years, scientist focused on the study of mycotoxins that can influence the quality of wine. It is considered that toxins produced by moulds, causing significant economic losses, affect approximately one quarter of the world grape production. If the selective sorting of infected grapes is not done adequately, wine will present a major risk to consumers, mycotoxins being considered by the “International Agency for Cancer Research” a carcinogenic compound. The main mycotoxins monitored in this study come from Aspergillus sp., and are represented by aflatoxins B1, B2, G1, G2 and ochratoxin A. This study purpose is to develop a faster method for the analysis of mycotoxins, in order to increase rapidity and efficiency for the evaluation of the degree of infestation in wine. The purposed method is using an on-line large volume injection coupled to pre-concentration of sample (SPE) which is directly transfer to the ultra-high-pressure liquid chromatography (UHPLC) column for separation and the detection by means of the fluorescence detector (FLD). As the maximum tolerated level for mycotoxins in wines is 2 ppm, this method is able to detect under this limits of quantification with RSD below 2%. |
| Databáze: | OpenAIRE |
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