Investigation of Ochratoxin A, B and Citrinin Contamination in Various Commercial Foods

TABATA Setsuko, IIDA Kenji, KIMURA Keisuke, IWASAKI Yumiko, NAKAZATO Mitsuo, KAMATA Kunihiro, HIROKADO Masako

doi:10.3358/shokueishi.49.111

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各種市販食品中のオクラトキシンＡ，Ｂおよびシトリニンの汚染実態調査
カクシュシハンショクヒンチュウノオクラトキシン A B オヨビシトリニンノオセンジッタイチョウサ

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Abstract

Ochratoxin A (OTA), ochratoxin B (OTB) and citrinin (CIT) in commercial foods were simultaneously determined and confirmed with high-performance liquid chromatography (HPLC) and liquid chromatography coupled with tandem mass spectrometry (LC/MS/MS). The samples examined were made up of cereal, fruit, coffee, and cacao products. The limits of quantification (S/N≥10) of OTA, OTB and CIT were 0.1 μg/kg or less. Aflatoxins (AF), deoxynivalenol (DON) and fumonisins were also surveyed. Of 157 samples examined, 44 were contaminated with OTA at levels of 0.11 to 4.0 μg/kg. At least 2 positive samples were labeled as domestics. In most positive samples, the OTA level was low, less than 1 μg/kg. The highest incidence of OTA was observed in cacao powder (10/12), followed by instant coffee (5/7), cocoa (5/8) and raisin (6/13). OTB was found in fruit and cacao products containing relatively high levels of OTA. Co-occurrence of OTA, CIT and DON was found in cereal products, and co-occurrence of OTA and AF was found in cacao products. Approximately 30% of naturally contaminated OTA in roasted coffee bean moved into the extract solution when brewed with paper filter.

Journal

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 49 (2), 111-115, 2008

Japanese Society for Food Hygiene and Safety

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