Chromatographic determination of the mycotoxin patulin in fruit and fruit juices.
Patulin is a mycotoxin produced by several fungal species of the genera Penicillium and Aspergillus, but principally by Penicillium expansum on fruit such as apples. The occurrence of patulin as a natural contaminant of apple juice is a worldwide problem and international recommendations and regulations have been made for maximum levels permitted in consumer products. This paper reviews currently available analytical methods for its determination in fruit and fruit juices. Of these, HPLC with ultraviolet or, preferably, photodiode array detection is most widely used, although GC and TLC methods have also been described.
Shephard
G S
GS
Programme on Mycotoxins and Experimental Carcinogenesis, Medical Research Council, Tygerberg, South Africa. gordon.shephard@mrc.ac.za
Leggott
N L
NL
D001628:Beverages / Q000032:analysis*; D002845:Chromatography / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D009183:Mycotoxins / Q000032:analysis*; D010365:Patulin / Q000032:analysis*
D009183:Mycotoxins; D010365:Patulin