Aflatoxines i ocratoxines: agents tòxics que cal controlar

This paper is focused on the study of mycotoxins produced byfungi of the genera Aspergillusand Penicillium, specifically on aflatoxinsB1, G1, B2, G2 and ochratoxin A. A general survey of mycotoxin origin,toxicity, legislation and control is presented. Furthermore, three analyticalmethods for the analysis of mycotoxins in vegetable products is presented,due to these substrates are the most liable to be contaminated. First, amethod for the determination of aflatoxins B1, G1, B2 and G2 in amedicinal herb is presented. Afterwards, the analysis of ochratoxin A incoffee was optimized. Finally, a method for the simultaneous analysis ofaflatoxins B1, G1, B2, G2 and ochratoxin A in beer is developed. All themethods apply solid-phase clean-up using a polymeric sorbent and liquidchromatography with a reversed phase column. A single quadruple massspectrometer with an electrospray ionization source was used as a detector.