Review article

The determination of patulin in apple juice

S. Duraković ; Zavod za biokemijsko inženjerstvo, Prehrambeno-biotehnološki fakultet Sveučlišta u Zagrebu, Zagreb, Hrvatska
B. Radić ; Institut za medicinska istraživanja i medicinu rada, Zagreb, Hrvatska
F.V. Golem ; Medicinski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Z. Duraković ; Medicinski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
T. Beritić ; Hrvatska akademija znanosti i umjetnosti, Zagreb, Hrvatska
Lj.M. Lalić ; Zavod za biokemijsko inženjerstvo, Prehrambeno-biotehnološki fakultet Sveučlišta u Zagrebu, Zagreb, Hrvatska

Abstract

A quantitative method for the determination of patulin in apple juice was examined. The procedure involved patulin extraction from apple juice with ethyl acetate, clean-up with column chromatography and preparative thin-layer chromatography. Fluorescent derivatives, obtained by exposure of patulin on chromatographic plates to concentrated ammonia fumes, permitted a convenient quantitative fluorodensitometric assay of patulin by means of the fluorescence quenching method. The detection limits were 200 ng of pure patulin and 100 µg of patulin per litre of apple juice. The recoveries of added patulin ranged from 78 to 110.4 per cent, with a mean recovery of 97.8 per cent.

Keywords

analytical methods; fluorodiensitometric method; chromatographic technique; mould; mycotoxins

Hrčak ID:

147253

URI

https://hrcak.srce.hr/147253

Publication date:

26.1.1994.

Article data in other languages: croatian

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