Comparison of High Performance Liquid Chromatography with Fluorescence Detector and with Tandem Mass Spectrometry methods for detection and quantification of Ochratoxin A in green and roasted coffee beans
Document title: Comparison of High Performance Liquid Chromatography with Fluorescence Detector and with Tandem Mass Spectrometry methods for detection and quantification of Ochratoxin A in green and roasted coffee beans
Journal: Brazilian archives of biology and technology
Database: PERIÓDICA
System number: 000374021
ISSN: 1516-8913
Authors: 1
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1
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2
3
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Institutions: 1Instituto Nacional de Metrologia, Qualidade e Tecnologia, Diretoria de Metrologia Cientifíca e Industrial, Duque de Caxias, Rio de Janeiro. Brasil
2Fundacao Oswaldo Cruz, Instituto Nacional de Controle de Qualidade em Saude, Rio de Janeiro. Brasil
3Empresa Brasileira de Pesquisa Agropecuaria, Agroindustria de Alimentos, Guaratiba, Rio de Janeiro. Brasil
Year:
Season: Nov-Dic
Volumen: 56
Number: 6
Pages: 911-920
Country: Brasil
Language: Inglés
Document type: Artículo
Approach: Experimental, aplicado
English abstract Two analytical methods for the determination and confirmation of ochratoxin A (OTA) in green and roasted coffee samples were compared. Sample extraction and clean-up were based on liquid–liquid phase extraction and immunoaffinity column. The detection of OTA was carried out with the high performance liquid chromatography (HPLC) combined either with fluorescence detection (FLD), or positive electrospray ionization (ESI+) coupled with tandem mass spectrometry (MS–MS). The results obtained with the LC-ESI-MS/MS were specific and more sensitive, with the advantages in terms of unambiguous analyte identification, when compared with the HPLC-FLD
Disciplines: Química,
Agrociencias
Keyword: Química de alimentos,
Análisis químico,
Ocratoxina A,
Cromatografía líquida de alta resolución (HPLC),
Espectrometría de masas,
Café tostado,
Café
Keyword: Chemistry,
Agricultural sciences,
Food chemistry,
Chemical analysis,
Ochratoxin A,
High performance liquid chromatography (HPLC),
Mass spectrometry,
Roasted coffee,
Coffee
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