Determination of ochratoxin A in liquorice products using HPLC based analytical methods. Part I: proficiency test of methods commonly used by the confectionary industry-Reference-Cited by-同舟云学术

Determination of ochratoxin A in liquorice products using HPLC based analytical methods. Part I: proficiency test of methods commonly used by the confectionary industry

Published:2010-03-19 Issue:2 Volume:26 Page:93-99
ISSN:0178-7888
Container-title:Mycotoxin Research
language:en
Short-container-title:Mycotox Res

Author:

Matissek Reinhard,Raters Marion,van Haren Winni,Fledderus Koop

Publisher

Springer Science and Business Media LLC

Subject

Toxicology,Microbiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s12550-010-0045-8.pdf

Reference18 articles.

1. Amezqueta S, Gonzalez-Peñaz E, Murillo-Arbizu M, Lopez de Cerain A (2009) Ochratoxin A decontamination: A review. Food Control 20:326–333

2. Amtliche Sammlung von Untersuchungsverfahren nach § 64 LFGB (2003) Planung und statistische Auswertung von Ringversuchen zur Methodenvalidierung. Beuth

3. Amtliche Sammlung von Untersuchungsverfahren nach § 64 LFGB, Gliederungsnummer L15.03-1 (2004) Bestimmung von Ochratoxin A in Gerste und Röstkaffee: HPLC-Verfahren mit Reinigung an einer Immunoaffinitätssäule. Beuth

4. Analytical Methods Committee (1989) Robust Statistics – How not to reject outliers, Part I Basic concepts. Analyst 114:1693–1697

5. Bresch H (2000) Ochratoxin A in food containing liquorice. Nahrung 44:276–278

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