STABILITY OF PATULIN AT PH 6.0-8.0 AND 25-DEGREES-C

被引：17

作者：

BRACKETT, RE

MARTH, EH

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

[2] UNIV WISCONSIN,INST FOOD RES,MADISON,WI 53706

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1979年 / 169卷 / 02期

关键词：

D O I：

10.1007/BF01359515

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Patulin was tested for stability at pH values of 6.0, 6.5, 7.0, 7.5, and 8.0, using Sbrensen's phosphate buffer at 25 °C. Patulin was determined by high-performance liquid chromatography. When the percentage of patulin remaining was plotted versus reaction time, apparent first-order reaction plots were obtained. Reaction rate constants for disappearance of patulin ranged from 1.1 x 10-2 h at pH 8.0-5.3 x 10-4 h at pH 6.0. Values for half-life were calculated and ranged from 64 h at pH 8.0 to 1310 h at pH 6.0. © 1979 J. F. Bergmann Verlag.

引用

页码：92 / 94

页数：3

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