Kvasny Prum. 2017; 63(6): 293-297 | DOI: 10.18832/kp201728

The Occurrence of Mycotoxins in Beers from Retail ShopsPeer-reviewed article

Sylvie BĚLÁKOVÁ, Simona WAWROSZOVÁ, Karolína BENEŠOVÁ
1 Výzkumný ústav pivovarský a sladařský, a. s., Sladařský ústav Brno, Mostecká 7, 614 00 Brno, Česká republika Research Institute of Brewing and Malting, Malting Institute Brno, Mostecká 7, 614 00 Brno, Czech Republic
2 Ústav chemie potravin a biotechnologií, Fakulta chemická, Vysoké učení technické v Brně, Purkyňova 118, 61200 Brno, Česká republika Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkyňova 118, 612 00 Brno, Czech Republic

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 fluorescence 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.

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

Received: July 6, 2017; Accepted: October 17, 2017; Published: December 15, 2017 

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