[Automating the solid phase extraction for the determination of ochratoxin A].

Area of Science:

• Food Chemistry
• Analytical Chemistry
• Mycotoxicology

Context:

• Mycotoxin ochratoxin A (OTA) analysis in foodstuffs often involves lengthy sample preparation using solid phase extraction (SPE).
• Roasted coffee is a common commodity where OTA contamination is a concern.
• Reducing sample preparation time is crucial for routine analysis.

Purpose:

• To evaluate an automated SPE system for cleaning up roasted coffee samples for ochratoxin A determination.
• To validate the automated SPE method according to "Concept '98" standards.
• To assess the applicability of the method for other matrices like liquorice roots, ginger, and valerian.

Summary:

• An automated SPE system was successfully employed to shorten the preparation time for ochratoxin A (OTA) analysis in roasted coffee.
• The method achieved a limit of detection (LOD) of 0.2 μg/kg and a recovery rate of 92%, meeting validation criteria.
• OTA levels in roasted coffee samples ranged from the LOD to 3.4 μg/kg, and the method was also applied to liquorice, ginger, and valerian.

Impact:

• Provides a significantly faster and efficient method for OTA determination in roasted coffee.
• Enables quicker quality control and safety assessment of coffee and potentially other food products.
• Facilitates routine monitoring of ochratoxin A contamination in the food industry.