Determination of Patulin in Apple Juice by Liquid Chromatography: Collaborative Study
Author:
Brause Allan R1, Trucksess Mary W2, Thomas Frederick S2, Page Samuel W2, Burke J, Tanner A, Hammack S, Woodward B B, Post S, Simmons D, Cherix G, Kennedy M, Lewis S, English N, Coppola E D, Kline L, Coopersmith A, Foos J F, Eisele T A, Krueger D A, Hofsommer H J, MacDonald S, Hesford F, Lea A, Symonds P, Martin G, Acar J, Eksi A, Ardenghi R, Weiss J, Lee B, Woidich H, ,
Affiliation:
1. Analytical Chemical Services of Columbia, Inc., 9151 Rumsey Rd, Columbia, MD 21045 2. U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 200 C St, SW, Washington, DC 20204
Abstract
Abstract
An AOAC International-International Union of Pure and Applied Chemistry-International Fruit Juice Union (AOAC-IUPAC-IFJU) collaborative study was conducted to evaluate a liquid chromatographic (LC) procedure for determination of patulin in apple juice. Patulin is a mold metabolite found naturally in rotting apples. Patulin is extracted with ethyl acetate, treated with sodium carbonate solution, and determined by reversed-phase LC with UV detection at 254 or 276 nm. Water, water-tetrahydrofuran, or water-acetonitrile was used as mobile phase. Levels determined in spiked test samples were 20, 50,100, and 200 μg/L. A test sample naturally contaminated at 31 μg/L was also included. Twenty-two collaborators in 10 countries analyzed 12 test samples of apple juice. Recoveries averaged 96%, with a range of 91-108%. Repeatability relative standard deviations (RSDr) ranged from 10.9 to 53.8%. The reproducibility relative standard deviation (RSDR) ranged from 15.1 to 68.8%. The LC method for determination of patulin in apple juice has been adopted first action by AOAC INTERNATIONAL.
Publisher
Oxford University Press (OUP)
Subject
Pharmacology,Agronomy and Crop Science,Environmental Chemistry,Food Science,Analytical Chemistry
Cited by
64 articles.
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