Soy Research Today is a free monthly online journal that collates and summarizes the latest research about Soy, including details on soy milk, soy protein, soya bean, benefits, dangers.

Absence ochratoxin A in soy sauce.

Blesa J, Soriano JM, Moltó JC, Mañes J

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n. 46100 Burjassot, Valencia, Spain.

A method is described for the determination of ochratoxin A (OTA) in soy sauce using phosphate-buffered saline (PBS) extraction, an immunoaffinity clean-up, a liquid chromatographic determination with fluorescence detection (LC-FD) and confirmation with LC-FD after methylation of OTA. Recoveries of OTA spiked to soy sauce samples at 0.25 ng/ml level were 90% with relative standard deviations of 4%. The limit of detection was 0.01 ng/ml for OTA using the proposed method. Furthermore, the proposed method was applied to 60 soy sauce samples from China and Japan and none of them were found to contain OTA.

Published 15 November 2004 in Int J Food Microbiol, 97(2): 221-5.
Full-text of this article is available online (may require subscription).

© 2004-2008 Soy Research Today. All Rights Reserved.