Assessment of Patulin Content in Apple Puree and Apple and Fruit Puree by High Performance Liquid Chromatography  

作　　者：Monica Catana Luminita Catana Enuta Iorga Mioara Negoita Valentin Ionescu Nastasia Belc Dragos Efstatiade Hassan Y. Aboul-Enein 

机构地区：[1]National R & D Institute for Food Bioresources-IBA, 6 Dinu Vanita Street, Bucharest 2021102, Romania [2]Pro Analysis Systems, 29 Sfanta Vineri Street, Bucharest 030203, Romania [3]Department of Pharmaceutical and Medicinal Chemistry, The Pharmaceutical and Drug Industries Research Division, NationalResearch Centre, Dokki, Giza 12622, Egypt

出　　处：《Journal of Environmental Science and Engineering(A)》2016年第7期371-381,共11页环境科学与工程（A）

摘　　要：An analytical method was developed and validated for determination of patulin in apple puree by HPLC. Extraction and clean-up ofpatulin from clear extract are achieved on AFFINIMIP SPEPATULIN cartridges. Patulin is then separated on a Hypersil GOLD column 150 mm × 4 mm, 5 μtmand detected at 276 nm. The recovery in the range of 5 μg/kg-80 μg/kg was 81.47%. The limit of detection （LOD） was 1.36 μg/kg, and the limit of quantification （LOQ） was 4.55 μg/kg. The patulin content of the commercial samples of apple puree and samples of apple and fruit puree forinfants and young children as well as the samples of apple puree prepared from two apple varieties intended for processing （Jonathan, Florina） and obtained from conventional and uncertified organic cultures has been evaluated in this paper. The 44.83% patulin concentration of the analyzed samples were under the maximum level of the European Commission Regulation （EC） 1881/2006, in 46.55% of the analyzed samples patulin was not detected and in 8.62% of samples patulin concentration was lower than LOQ （European Comission, 2006a） Patulin was not detected in samples of apple puree intended for infants and young children consumption.

关 键 词：PATULIN HPLC-DAD apple puree method performance parameters. 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程] O657.72[轻工技术与工程—食品科学与工程]