Liquid Chromatographic Method for Quantitation of Patulin at 10 ng/mL in Apple-Based Products Intended for Infants: Interlaboratory Study
Author:
Arranz Isabel1, Derbyshire Michelle1, Kroeger Katy1, Mischke Carsten1, Stroka Joerg1, Anklam Elke1, Biselli S, Boonzaaijer G, Burdaspal P, Castillo M, Clasen P E, de Rechter P, Dolan L, Fusari T, Glück B, Heide C, Herry M P, Hummert C, Koch P, Lauber U, Legarda M T, Lindberg H, Macho L, Moller T, Nørgaard A, Panagiotopoulou Y, Raga A C, Sizoo E, Sparrer D, Sweet P, Thielert G, Tsatsou-Dritsa A, Valdecanas B, van Egmond H, van Osenbruggen W A,
Affiliation:
1. Institute for Reference Materials and Measurements, Food Safety and Quality Unit, European Commission–Joint Research Centre, Retieseweg 111, B-2440 Geel, Belgium
Abstract
Abstract
An interlaboratory trial for the determination of patulin in apple juice and fruit puree was conducted, involving 17 participants representing a cross section of industry, official food control, and research facilities. Mean recoveries reported ranged from 74 (10 ng/g) to 62% (25 ng/g) for apple juice and from 72 (25 ng/g) to 74% (10 ng/g) for fruit puree. Based on results for spiked samples (blind pairs at 2 levels), as well as naturally contaminated samples (blind pairs at 3 levels), the relative standard deviation for repeatability (RSDr) in juice ranged from 8.0 to 14.3% and in puree from 3.5 to 9.3%. The relative standard deviation for reproducibility (RSDR) in juice ranged from 19.8 to 39.5% and in puree from 12.5 to 35.2%, reflecting HORRAT values from 0.6 to 1.0 for juice and 0.4 to 0.9 for puree. The method showed acceptable within-laboratory and between-laboratory precision for each matrix, as required by current European legislation.
Publisher
Oxford University Press (OUP)
Subject
Pharmacology,Agronomy and Crop Science,Environmental Chemistry,Food Science,Analytical Chemistry
Cited by
30 articles.
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