Title of article
Determination of ochratoxin A in dry-cured meat products by a HPLC–FLD quantitative method
Author/Authors
Toscani، نويسنده , , Tania and Moseriti، نويسنده , , Alessandra and Dossena، نويسنده , , Arnaldo and Dall’Asta، نويسنده , , Chiara and Simoncini، نويسنده , , Nicoletta and Virgili، نويسنده , , Roberta، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2007
Pages
7
From page
242
To page
248
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 (CCα) and the decision capability (CCβ) were calculated at 1.10 and 1.23 μg/kg, respectively. The procedure was applied to representative dehydration levels of dry-cured meat samples.
Keywords
Validation , Dry-cured meat products , Ochratoxin A
Journal title
Journal of Chromatography B
Serial Year
2007
Journal title
Journal of Chromatography B
Record number
1464955
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