- Authors: Natalia Arroyo-Manzanares, Ana M. García-Campaña, Laura Gámiz-Gracia
- Reference: Analytical and Bioanalytical Chemistry 401 (2011) 2679-2792.
Ochratoxin A (OTA) is a mycotoxin naturally found in various foods, including wine. As OTA is considered as a possible human carcinogen, the maximum concentration for this compound has been established at 2 μg kg−1 in wine by the EU (Directive (CE) No 1881/2006). Typically, immunoaffinity columns have been used for its extraction. However, simpler, more efficient and less contaminant extraction systems are demanding. In this work, dispersive liquid–liquid microextraction using ionic liquid as extractant solvent (IL-DLLME) and the QuEChERS procedure, have been evaluated and compared for extraction of OTA in wine samples. Laser-induced fluorescence (LIF, He–Cd Laser excitation at 325 nm) coupled with capillary HPLC has been used for the determination of OTA, using a sodium dodecyl sulfate micellar solution in the mobile phase to increase the fluorescence intensity. Matrix-matched calibration curves were established for both methods, obtaining LODs (3× S/N) of 5.2 ng·L−1 and 85.7 ng·L−1 for IL-DLLME and QuEChERS, respectively. Clean extracts were obtained for white, rose and red wines with both methods, with recoveries between 88.7–94.2% for IL-DLLME and between 82.6–86.2% for QuEChERS. The precision was evaluated in terms of repeatability (n = 9) and intermediate precision (n = 15), being ≤ 8.5% for IL-DLLME and ≤ 5.4% for QuEChERS.
