Determination of ochratoxin A in dry-cured meat products by a HPLC-FLD quantitative method |
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| Authors: | Toscani Tania Moseriti Alessandra Dossena Arnaldo Dall'Asta Chiara Simoncini Nicoletta Virgili Roberta |
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| Institution: | Stazione Sperimentale per l'Industria delle Conserve Alimentari, V le F Tanara 31/A, Parma, Italy. |
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| Abstract: | A fast and sensitive method for the quantification of the mycotoxin ochratoxin A (OTA) in dry-cured meat products has been developed, which does not require a clean-up step, by HPLC with an alkaline mobile phase (pH 9.8). Validation procedures for specificity, trueness, ruggedness, stability, recovery and repeatability were performed. The decision limit (CC alpha) and the decision capability (CC beta) were calculated at 1.10 and 1.23 microg/kg, respectively. The procedure was applied to representative dehydration levels of dry-cured meat samples. |
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