Abstract
Hazardous Substances Analysis Division, Gyeongin Regional KFDAAbstract This research was conducted to monitor ochratoxin A in wine, beer, makgeolli and fermented alcoholicbeverages to estimate the exposure to ochratoxin A in the assorted alcoholic beverages. The analytical method forochratoxin A was based on immuno-affinity column clean up followed by HPLC-FLD. Ochratoxin A was detected in 30samples of 177 wine (17%), 25 samples of 106 beer (23.6%), 11 samples of 74 makgeolli (14.9%), and 7 samples of 74fermented alcoholic beverages (9.5%). The average levels of ochratoxin A were 0.039 ng/mL in wine, 0.010 ng/mL inbeer, 0.023 ng/mL in makgeolli, and 0.014 ng/mL in fermented alcoholic beverages. The daily dietary exposure level ofochratoxin A estimated by using the report on national health and nutrition survey were 0.039 ng/b.w.day from wine, 0.010ng/b.w.day from beer, 0.023 ng/b.w.day from makgeolli, and 0.014 ng/b.w.day from fermented alcoholic beverage.Keywords: alcoholic beverage, Ochratoxin, monitoring
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