Description
The method is applicable for determination of ochratoxin A (OTA) in cereals and roasted coffee. This method has been validated for OTA in barley from 0.1 – 4.5 µg/kg and for roasted coffee from 0.2 – 5.5 µg/kg. OTA is extracted from barley by blending with aqueous acetonitrile. The extract is purified by passing through an immunoaffinity column. OTA is extracted from roasted coffee by blending with methanol and sodium hydrogen carbonate. The extract is cleaned up by passing through an immunoaffinity column. If interferences occur, according to the chromatogram, the extract is cleaned up by passing first through a silane column and before the immunoaffinity column. Such clean-up is described in this method. OTA is separated by reverse-phase HPLC and determined by fluorescence.