Abstract
Red pepper is a very important Hungarian spice which is widely used for seasoning food at home as well as abroad. During its production there is a possibility of a significant growth of moulds from those originally present on the plant in a small number. To avoid an eventual decrease in quality, the elaboration of a control method suitable for the studying of mycotoxins, especially of zearalenone, as the first step was necessary. The method used consists of the extraction of the sample, then a chemical purification is followed by a capillary gas-chromatographic analysis, after recovery and determination of the scatter of results. To start with the zearalenone contents were also determined in samples having higher than average mould counts. No zearalenone was found in the samples examined in 1980/81.
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