Ochratoxin B is the non-chlorinated analogue of the much more extensively studied ochratoxin A. It is co-produced by the same species of Aspergillus and Penicillium that are associated with food spoilage. Ochratoxin B has received little focused investigation and its mode of action and potential hazards have been inferred from ochratoxin A. Ochratoxin A and B often produced by the Aspergillus species and the Penicilium species are routinely detected with rapid tests (e.g. ELISA) and reference methods (chromatography, e.g. LC-FLD or LC-MS/MS).
CAS Name: (R)-N-[(3,4-Dihydro-8-hydroxy-3-methyl-1-oxo-1H-2-benzopyran-7-yl)carbonyl]-L-phenylalanine
Solubility:Soluble in ethanol, methanol, DMF or DMSO. Limited water solubility.
Storage and Stability:Lyophilized powder may be stored at -20°C. Stable for 6 months at -20°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.
