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- W2018348406 abstract "Thin-layer chromatographic methods were used for the determination of patulin in 166 samples of apple products. A new two-dimensional method, utilizing benzene-methanol-acetic acid as the first developing solution and toluene-ethyl acetate-formic acid as the second, was developed for quantification of patulin in apple juice concentrates. The patulin concentrations in other samples were assayed using the conventional AOAC method. Of the 64 lots of apple juice concentrate imported (0.9 million kg), 13 lots (0.2 million kg) contained patulin, at concentrations of 50-690 μg/L. Of 14 apple flavor lots studied (0.2 million kg), patulin was found in 3 (0.1 million kg), at concentrations of 6-1770 μg/L. Of 20 samples of home-made apple juice examined, 8 were found to contain patulin, with concentrations between 30 and 16,400 μg/L. The frequency of occurence of patulin in commercial and home-made apple juices was 20 and 40% respectively. In home-made apple jam which had become mouldy during storage, patulin was found to diffuse to all levels of the jam. Ten samples of apples spontaneously affected by mould in the laboratory contained patulin, indicating the abundance of patulin-producing fungal strains. On the basis of the results obtained the patulin risk in home-made apple products appears to be greater than in commercial apple products." @default.
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- W2018348406 date "1978-03-01" @default.
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- W2018348406 title "COMPARISON OF POTENTIAL PATULIN HAZARD IN HOME-MADE AND COMMERCIAL APPLE PRODUCTS" @default.
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- W2018348406 doi "https://doi.org/10.1111/j.1365-2621.1978.tb02326.x" @default.
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