The deleterious and mutagenic mould fungus product patulin can frame during wrong cidermaking process of fruits like apple. The permitted daily exposure for patulin, was declared as 0.4 μg/kg body weight, by the scientific committee for foodstuffs of the European commission. [1] The specified determination routines have to be performed with HPLC according to official guidelines. Here, a fast protocol for the determination of Patulin from apple juice with AZURA® HPLC plus and a Eurospher II column is described.
Patulin contamination in apple juice
Chromatogram of 50 μL injections from apple juice concentrate spiked with 0.25 μg/mL patulin and HMF (A) and an concentration curve of patulin with the same injection volume (B). Concentrations of 1.00 μg/mL, 0.50 μg/mL, 0.40 μg/ mL, 0.25 μg/mL, 0.10 μg/m
| Method | HPLC |
|---|---|
| Mode | RP |
| Substances | Apple juice, Patulin, HMF |
| Key words | Apple juice, Patulin, HMF, mycotoxine, hydroxymethylfurfural, EC 1881/2006, 93/5/EWG |
| CAS number | 149-29-1, 67-47-0 |
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