Analysis of Aflatoxin and Ochratoxin in Spices Using Immunoaffinity Clean-Up
: 6 Aug 2020
Sector: Food & Beverage
Aflatoxin and ochratoxin are metabolites produced by toxigenic species of Aspergillus and Penicillium. Such fungi are ubiquitous and thrive in warm, damp conditions. Both mycotoxins can be found in a range of food commodities including spices where European legislative limits are currently in place (EC 1881/2006). For spices, these limits are 5 µg/kg for aflatoxin B1 and 10 µg/kg for total aflatoxins and 30 µg/kg for ochratoxin A prior to the 1st of January 2015 and 15 µg/kg thereafter.
Spices are complex matrices containing oils and pigments, therefore good sample clean up, as provided by an immunoaffinity column, is essential prior to HPLC determination. R-Biopharm have a range of immunoaffinity columns for single or multi-toxin detection which have been successful in removing sample matrix and pigments from each sample analyzed, therefore providing clean chromatography with accurate and reliable quantification for aflatoxins and ochratoxin A in a wide variety of spices.
Similarly, re-useable immunoaffinity cartridges for automated analysis have recently become available, exceeding method performance criteria which is the threshold for acceptance for use for official purposes. The IMMUNOPREP® ONLINE products supplied by R-Biopharm enable automated analysis for aflatoxins and ochratoxin A and could be viewed as a future trend as more laboratories reap the benefits of unattended analysis.
This online seminar will discuss how immunoaffinity clean-up can be used to generate quality results at the required levels whilst maintaining accuracy and precision.