title: Use of activated charcoal for the removal of patulin from cider.
abstract: Penicillium urticae (NRRL 2159A) was grown in culture broth containing 1 muCi of [1-14C-A1acetate to produce [14C]patulin. [14C]patulin was purified from the broth and added to apple cider. After the patulin concentration of the cider was adjusted to 30 mug/ml with unlabeled patulin, the cider was subjected to various charcoal treatments. [14C]patulin was completely removed by shaking the cider with 20 mg of activated charcoal per ml and by eluting the cider through a 40- to 60-mesh charcoal column. Activated charcola at 5 mg/ml reduced patulin in naturally contaminated cider to nondetectable levels.
mesh_terms: D000085:Acetates / Q000378:metabolism; D001628:Beverages / Q000032:analysis*; D002606:Charcoal; D005638:Fruit; D010365:Patulin / Q000096:biosynthesis / Q000302:isolation & purification*; D010407:Penicillium / Q000378:metabolism; D011714:Pyrans / Q000302:isolation & purification*
chemical_list: D000085:Acetates; D011714:Pyrans; D002606:Charcoal; D010365:Patulin