ochratoxin B determination (HPLC ve LC-MS / MS)

Determination of Ochratoxin B (HPLC and LC-MS / MS)
Determination of Ochratoxin B (HPLC and LC-MS / MS)

Ochratoxin A (OTA) is a water-soluble and colorless compound. The chemical structure of this compound which gives fluorescence in blue color under ultraviolet rays contains chlorine and hydroxide (OH). The chlorine-free derivative of ochratoxin A is called ochratoxin B and the ethylester-free derivative is called ochratoxin C. These two ochratoxin derivatives are rarely or very low concentrations in foodstuffs. Ochratoxin B has lower toxic properties. Although ochratoxin A is found in cereals such as corn, barley, wheat and oats, ochratoxin B is not very common.

Ochratoxin A (OTA) and lower poison effect Ochratoxin B was first identified by South African chemists in 1965.

Various methods are used in Ochratoxin B analysis studies. One of these methods is a high performance liquid chromatography method using a special device. This method is generally a method that allows high-pressure moving phase and high resolution separation. Another method used in the analysis studies is the liquid chromatography - mass - mass spectrometer method called LC-MS / MS method. This method combines the mass analysis capabilities of the mass spectrometer with the physical separation properties of liquid chromatography.

Within the scope of mycotoxin analysis in advanced laboratories, one of these methods is applied and studies for determination of Ochratoxin B are carried out. During these studies, standards published by domestic and foreign organizations are based. A few standards considered in this regard are:

  • TS EN 16007 Animal feed - Determination of ochratoxin in animal feed by high performance liquid chromatography (HPLC) with fluorescence detection and column recovery with immunoaffinity
  • TS EN 14132 Foods - Determination of ochratoxin in barley and roasted coffee - HPLC method with immunoaffinity column cleaning
  • TS EN 14133 Foods - Determination of ochratoxin in wine and beer - HPLC method with immunoaffinity column cleaning