Abstract
The traditional analysis of mycotoxins in food and feed required considerable time, large volume of solvents and often, special techniques. To overcome these problems, we developed the new analytical method for ochratoxin A (OTA) using the immunoaffinity column (IAC) specific for ochratoxin A (OTA) in 1990. The advantage of this method was one-step removal of interfering substances from samples. Moreover, the detection limit of 0.05 μg/kg for OTA in coffee beans was achieved. Using the IAC cleanup and HPLC with fluorometric or electrochemical detection, the surveys of aflatoxins (AFs) and OTA in green and roasted coffee beans, AFs in spices, and AFs, OTA, zearalenone (ZEN) and β-zearalenol (β-ZEL) in beers were conducted. With the use of IACs in the cleanup steps, the parts-per-trillion ranges of mycotoxins were detectable. The detection limits were 0.002 μg/kg for AFB1 in coffee beans and spices, and 0.05 μg/kg for OTA in coffee beans, 0.0005 μg/L for AFB1, 0.0010 μg/L for OTA, 0.020 μg/L for ZEN and β-ZEL in beer samples. This paper also describes the effects of the elimination of fungi, AFB1 and OTA in green coffee beans by handpicking.
