The Occurrence of Mycotoxins in Beers from Retail Shops

Authors

  • Sylvie Běláková Research Institute of Brewing and Malting, Malting Institute Brno, Mostecká 7, 614 00 Brno, Czech Republic
  • Simona Wawroszová Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkyňova 118, 612 00 Brno, Czech Republic
  • Karolína Benešová Research Institute of Brewing and Malting, Malting Institute Brno, Mostecká 7, 614 00 Brno, Czech Republic

DOI:

https://doi.org/10.18832/kp201728

Keywords:

beer, mycotoxins, deoxynivalenol, deoxynivalenol-3-β-D-glucopyranoside, ochratoxin A

Abstract

In 2016, contents of mycotoxin deoxynivalenol, its metabolite deoxynivalenol-3-β-D-glucopyranoside and ochratoxin A, in beers from Czech, Polish and Slovak retail shops were studied. Totally, 30 beer samples were analyzed. Deoxynivalenol and its metabolite were determined using high performance liquid chromatography with mass detection (HPLC/MS) HPLC, and ultra-high performance liquid chromatography with fl uorescence detection (UPLC/FLR) was employed for the determination of ochratoxin A. Deoxynivalenol was detected in 25 samples in the concentration range of 1.54 - 12.57 μg·l-1 and deoxynivalenol-3-β-D-glucopyranoside was present in 27 samples in the contamination range of 1.18 - 12.47 μg·l-1. Ochratoxin A was detected in the contamination range of 1.2 – 82.5 ng·l-1.

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Published

2017-12-14

How to Cite

Běláková, S., Wawroszová, S., & Benešová, K. (2017). The Occurrence of Mycotoxins in Beers from Retail Shops. KVASNY PRUMYSL, 63(6), 293–297. https://doi.org/10.18832/kp201728
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Issue

Vol. 63 No. 6 (2017)

Section

Articles
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