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Agriculture & Food, Volume 3, 2015

QUANTITATIVE DETERMINATION OF OCHRATOXIN A DURING ALCOHOLIC FERMENTATION
Valon Durguti, Aneliya Georgieva, Angel Angelov, Zyri Bajrami
Pages: 463-468
Published: 21 Sep 2015
Views: 1197
Downloads: 336
Abstract: Through the use of the immunoaffinity clean-up procedure for extraction of ochratoxin A by high immunoaffinity columns by means of the analytical methodology known as HPLC-FD we have analyzed the quantity of ochratoxin A in 22 must and wine samples during alcoholic fermentation process. Analysis of the samples was done in the University of Food Technologies, Plovdiv – Bulgaria.OTA quantities in all analyzed samples have been under the level allowed by EU for ochratoxin A i.e. 2 ng/ml and as such these wines after consuming do not pose a risk in the future to human health.
Keywords: wine, ochratoxin a, hplc-fd, immunoaffinity column, mycotoxin
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