Table 2.

Sorption of ochratoxin A in red wine by β-cyclodextrin-polyurethane polymer ^a.

[OTA] Initial (μg L−1)	OTABoundb (μg)	% OTABound
10	8.82 ± 0.23	88
7.5	7.11 ± 0.11	95
5	4.62 ± 0.20	92
2.5	2.33 ± 0.12	93
1	± 0.14	61

^a Red wine samples were spiked with OTA and shaken for 24 h prior to analysis; ^b The values are mean ± standard deviation.