title: [Significance of byssochlamic acid in fruit juice mold].
abstract: The authors describe a method for the determination of byssochlamic acid in fruit juice. After extraction and purification, byssochlamic acid is separated by thin-layer chromatography on HF 254 silica gel. The quenching of fluorescence of byssochlamic acid is estimated quantitatively on the plate by means of the thin-layer attachment of a fluorescence spectrophotometer using reference substances. For fruit juices the recovery rate is 80%; the limit of detection lies at 0.5 p.p.m. Byssochlamic acid could not be detected in commercially-available fruit juice and neither in juices produced of fruits which had spontaneously got mouldy.
mesh_terms: D005504:Food Analysis; D005516:Food Microbiology; D005638:Fruit / Q000032:analysis*; D005663:Furans / Q000032:analysis*; D009183:Mycotoxins; D004718:Saccharomycetales
chemical_list: D005663:Furans; D009183:Mycotoxins; C010875:byssochlamic acid
vernacular_title: Zur Bedeutung der Byssochlaminsäure im Fruchtsaftschimmel