roquefortine and ethyl-acetate

A method is described for the determination of roquefortine C in (blue) cheese. After liquid-liquid extraction with a mixture of hydrochloric acid and methanol, and filtration, an aliquot is analysed using column-switching reversed-phase liquid chromatography. The recovery of roquefortine C in Fetta cheese is about 85%, the calibration curve is linear from 10 to 2500 ng g(-1) (r2 = 0.998), and the detection limit is about 10 ng g(-1). In different batches of Danish Blue concentrations of 1000-2000 ng g(-1) of roquefortine C are found. As regards the stability of roquefortine C its half-life in diffuse daylight is ca. 50 min, while after irradiation with ultraviolet light, it is about 10 min.

Topics: Acetates; Buffers; Calibration; Cheese; Chromatography, Liquid; Drug Stability; Ergolines; Heterocyclic Compounds, 4 or More Rings; Hydrochloric Acid; Indoles; Methanol; Mycotoxins; Piperazines; Regression Analysis; Reproducibility of Results; Sensitivity and Specificity; Sunlight; Ultraviolet Rays