Aflatoxines i ocratoxines: agents tòxics que cal controlar

Authors

  • L. Comellas
  • I. Anaya
  • M. Agut
  • M. Ventura

Abstract

This paper is focused on the study of mycotoxins produced by fungi of the genera Aspergillus and Penicillium, specifically on aflatoxins B1, G1, B2, G2 and ochratoxin A. A general survey of mycotoxin origin, toxicity, legislation and control is presented. Furthermore, three analytical methods for the analysis of mycotoxins in vegetable products is presented, due to these substrates are the most liable to be contaminated. First, a method for the determination of aflatoxins B1, G1, B2 and G2 in a medicinal herb is presented. Afterwards, the analysis of ochratoxin A in coffee was optimized. Finally, a method for the simultaneous analysis of aflatoxins B1, G1, B2, G2 and ochratoxin A in beer is developed. All the methods apply solid-phase clean-up using a polymeric sorbent and liquid chromatography with a reversed phase column. A single quadruple mass spectrometer with an electrospray ionization source was used as a detector.

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Published

2006-07-06

How to Cite

Comellas, L., Anaya, I., Agut, M., & Ventura, M. (2006). Aflatoxines i ocratoxines: agents tòxics que cal controlar. TECA: Tecnologia I Ciència Dels Aliments, 5–11. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/3675.001

Issue

Núm. 9 : maig 2006

Section

Science

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