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
Cite this article: Valon Durguti, Aneliya Georgieva, Angel Angelov, Zyri Bajrami. QUANTITATIVE DETERMINATION OF OCHRATOXIN A DURING ALCOHOLIC FERMENTATION. Journal of International Scientific Publications: Agriculture & Food 3, 463-468 (2015). https://www.scientific-publications.net/en/article/1000991/