QUANTITATIVE DETERMINATION OF OCHRATOXIN A IN WINE
Valon Y. Durguti, Petya V. Stefanova, Angel I. Angelov
Strony: 411-416
Opublikowano: 1 Jun 2014
Wyświetlenia: 3,701
Pobrania: 1,016
Streszczenie: Through the use of the analytical method known as HPLC-FD and previously used the method for extraction of ochratoxin A by immunoaffinity columns, we have analyzed 25 samples of 2013 newly fermented wine, which have just finished alcoholic fermentation process, 11 of which have been analyzed from different regions of Italy and 14 other samples from two regions of Kosovo. From the total number of samples, 24 samples were red wine and only one was white wine. The results of all analyzed samples have been below the limit allowed by the EU for ochratoxin A i.e. 2 ng/ml.
Słowa kluczowe: wine, ochratoxin a, hplc-fd, immunoaffinity column, myxotocin
Cytowanie artykułu: Valon Y. Durguti, Petya V. Stefanova, Angel I. Angelov. QUANTITATIVE DETERMINATION OF OCHRATOXIN A IN WINE. Journal of International Scientific Publications: Agriculture & Food 2, 411-416 (2014). https://www.scientific-publications.net/en/article/1000054/
Powrót do spisu treści tomu
© 2025 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License https://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
Disclaimer: The Publisher and/or the editor(s) are not responsible for the statements, opinions, and data contained in any published works. These are solely the views of the individual author(s) and contributor(s). The Publisher and/or the editor(s) disclaim any liability for injury to individuals or property arising from the ideas, methods, instructions, or products mentioned in the content.