Solid-phase microextraction-high performance liquid chromatography and diode array detection for the determination of mycophenolic acid in cheese

SPME, using a carbowax/templated resin fiber, interfaced with HPLC–UV/DAD has been optimized for the determination of the mycotoxin mycophenolic acid (MPA) in cheese samples. All the parameters influencing the efficiency of the analyte extraction and desorption have been carefully explored. The procedure has been applied to the analysis of blue-cheese samples such as Gorgonzola and Danablu. Samples were subjected to a preliminary short sonication in bicarbonate buffer (0.2 M, pH 9.7); the subsequent SPME was capable of a selective extraction of MPA, characterized by high recovery yields and detection limits of 50 and 100 ppb for Danablu and Gorgonzola, respectively. The present method is faster and simpler than any other existing method for the extraction of MPA from cheese and does not involve the use of toxic organic solvents.