High-pressure liquid chromatographic method for the determination of patulin in apple butter.
Patulin is extracted from apple butter samples with ethyl acetate and the extract is cleaned up on a silica gel column, using benzene-ethyl acetate (75+25) as the eluant. High-pressure liquid chromatography, using a 25 cm ZorbaxSil column, isooctane-ethyl ether-acetic acid (750+250+0.5) as the mobile solvent, and a 254 nm ultraviolet detector, is used for the determinative step. Under these conditions, patulin is eluted before 5-hydroxymethylfurfural, a component of apple butter which interferes with other liquid chromatographic and thin layer chromatographic methods. Recoveries of patulin added at levels of 34.6, 138.4, and 276.8 mug/kg ranged from 89.0 to 112.1%.
D002845:Chromatography / Q000379:methods; D005638:Fruit / Q000032:analysis*; D005782:Gels; D010365:Patulin / Q000032:analysis*; D011312:Pressure; D011714:Pyrans / Q000032:analysis*; D012822:Silicon Dioxide
D005782:Gels; D011714:Pyrans; D012822:Silicon Dioxide; D010365:Patulin