Table 1 Comparison of analytical methods for the detection of OTA
From: One-step immunoassay based on switching peptides for analyzing ochratoxin A in wines
Quantification method | Type of food | Limit of density | Author | References |
|---|---|---|---|---|
HPLC-FLD | Red wine | 0.01 ng/mL | Tessini and others | Tessini et al. (2010) |
MIP-based SPME by HPLC-FLD | Beer | 0.07 ng/mL | Liu and others | Liu et al. (2021) |
Differential pulse voltammetry based on amino-acid-functionalized ZrO2 | Coffee | 0.3 ng/mL | Gupta and others | Gupta et al. (2017) |
Aptamer based on AuNPs | Coffee | 9.2 ng/mL | Xin and others | Lv et al. (2017) |
Nanoparticle-enhanced SPR | Red wine | 0.19 ng/mL | Karczmarczyk and others | Karczmarczyk et al. (2016) |
Silver-enhanced lateral flow assay | Red wine, white wine | 1.2 ng/mL | Anfossi and others | Anfossi et al. (2013) |
Impedimetric based on TiO2NPs | – | 1 ng/mL | Khan and Dhayal | Khan and Dhayal (2008) |
Luminescence resonance energy transfer-based aptasensor | Beer | 27.0 pg/mL | Dai and others | Dai et al. (2016) |
Label-free fluorescence aptamer | Beer | Below 1 ng/mL | Zhenzhen and others | Lv et al. (2014) |
Fourier transform near-infrared spectroscopy | Green coffee beans | – | Taradolsirithitikul and others | Taradolsirithitikul et al. (2017) |
ELISA based on biotinylated mimotope | Corn | Below 2.5 ng/mL | Zou and others | Zou et al. (2016) |