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Determination of patulin in apple and quince products by GC-MS using 13C5-7 Patulin as internal standard


Determination of patulin in apple and quince products by GC-MS using 13C5-7 Patulin as internal standard



Food Chemistry 115(1): 352-359



ISSN/ISBN: 0308-8146

DOI: 10.1016/j.foodchem.2008.11.074

A reliable gas chromatographic mass spectrometric method has been validated for the determination of trace levels (<10 gL−1) of patulin in apple products and quince jam. The method was based on extraction of patulin with ethyl acetate-hexane, alkalinisation and silylation with N,O-bis-trimethylsilyltrifluoroacetamide with 1% of trimethylchloro-silane. The accurate determination of patulin was achieved by employing commercial 13C5–7 patulin labelled as an internal standard, which allowed compensating target analyte losses and enhancement or suppression matrix effects. Limits of detection and quantification of method using real samples were 0.4 and 1.6 gkg−1, respectively. Recoveries of patulin from samples spiked at 8–50 gkg−1 levels ranged between 71% and 89%. The repeatability of measurements (expressed as relative standard deviation) was lower than 16%. The method was successfully applied to the determination of patulin in apple fruit and apple products including juice, cider and baby food, and also in quince fruit and quince jam. A new PCR system for the detection of Penicillium expansum in samples containing highly degraded DNA was developed which permitted the detection of the mould in 2/3 of the samples containing patulin, including juices and jams.

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Accession: 024465001

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