Determination of cyclopiazonic acid in cheese samples using solid-phase microextraction and high performance liquid chromatography

Citation
Cg. Zambonin et al., Determination of cyclopiazonic acid in cheese samples using solid-phase microextraction and high performance liquid chromatography, FOOD CHEM, 75(2), 2001, pp. 249-254
Citations number
22
Categorie Soggetti
Food Science/Nutrition
Journal title
FOOD CHEMISTRY
ISSN journal
03088146 → ACNP
Volume
75
Issue
2
Year of publication
2001
Pages
249 - 254
Database
ISI
SICI code
0308-8146(200111)75:2<249:DOCAIC>2.0.ZU;2-7
Abstract
Solid phase microextraction (SPME), using a Carbowax/Templated Resin fiber, was optimized for the determination of the mycotoxin cyclopiazonic acid (C PA) and interfaced with HPLC-UV/DAD. All the parameters influencing SPME-HP LC, including extraction time and temperature, pH, ionic strength and desor ption conditions, have been carefully examined. The method was successfully applied to the analysis of white surface cheese samples. SPME was capable of a selective extraction of CPA after a short sonication step in methanol. The whole extraction gave high recovery yields and was simpler and quicker than any other existing procedure for CPA extraction from cheese. A detect ion limit in cheese of 7 ppb was obtained. (C) 2001 Elsevier Science Ltd. A ll rights reserved.