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National Institute of Research & Development for Food Bioresources IBA Bucharest, 6 Dinu Vintila St., Sector 2, 021102
Bucharest, Romania
2
Ovidius University of Constanta, 124 Mamaia St., 900527 Constanta, Romania
Received 1 November 2010; received in revised form 19 January 2011; accepted 29 January 2011
Abstract
In this paper results of performed researches for patulin determination from apple juice, through high performance
liquid chromatography are presented. Patulin is extracted in acetonitrile, and for cleanup of the obtained extract C.U.
Patulin columns (MycoSep228) were used. The obtained solution is evaporated to dryness under nitrogen and
redissolved. Patulin is separated on chromatographic column C18, 1504 mm, 5 m (high performance liquid
chromatograph, Thermo Finnigan), eluted in mobile phase (acetonitrile/water) and detected on 276 nm, using an UVVIS DIODE ARRAY detector. A study for validation method for patulin determination from apples juice, by high
performance liquid chromatography was done. In concentration range 6.25400 g/L, the average recovery is
90.50%. The limit of detection (LOD) is 2.91 g/L, and the limit of quantification (LOQ) is 9.71 g/L. The
contamination degree of apple juice from commerce, using high performance liquid chromatography, was evaluated.
The level of patulin concentrations in apple juice samples analyzed is under 50 g/L, the maximum allowed limit by
the legislation in force: Commission Regulation of EC No 1881/2006.
Keywords: mycotoxin, apple juice, high performance liquid chromatography.
1. Introduction
Patulin is a mycotoxin produced by some species
of Penicillium, Aspergillus and Byssochylamys,
moulds which can grow on various foods. Its
chemical name is 4-hydroxy-4H-furo[3,2-c]pyran2(6H)-one and it is a heterocyclic unsaturated
lactone, 154 molecular weight, stable in acid, but
unstable in alkaline medium, with the structure
presented in Figure 1. Patulin is a colorless
compound, crystalline, with melting point of 110C.
UV maximum absorption is at 276 nm (Davis and
Dinier, 1978).
*Corresponding author: Fax: +40 21 210.91.28
E-mail address: mona.catana@bioresurse.ro
Food Chemistry
66
Romanian Journal of Food Science 2011, 1(1): 6569
Concentration of patuulin
(g/L)
250
y = 0,0020x + 1,7689
200
R = 1,0000
150
100
50
0
0
20000
40000
60000
80000
100000
120000
Peak area
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Romanian Journal of Food Science 2011, 1(1): 6569
Food Chemistry
Food Chemistry
68
Romanian Journal of Food Science 2011, 1(1): 6569
60
Patulin content ( g/L)
50
40
30
20
10
0
I
II
III
IV
VI
VII
VIII
IX
Sample
Abbreviations
HPLC high-performance liquid chromatography
LOD limit of detection
LOQ limit of quantification
69
Romanian Journal of Food Science 2011, 1(1): 6569
Food Chemistry