WATER-SOLUBLE PRODUCTS FROM PATULIN DURING ALCOHOLIC FERMENTATION OF APPLE JUICE

被引：18

作者：

STINSON, EE

OSMAN, SF

BILLS, DD

机构：

[1] USDA, Eastern Regional Research Center, SEA-AR, Philadelphia, Pennsylvania

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb08502.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

During the course of alcoholic fermentation, 50 ppm of14 C‐patulin added to apple juice was converted to other materials. The products were largely nonvolatile and water soluble. Little, if any, patulin was metabolized to CO2. Comparison of the thin‐layer chromatographic (TLC) migration of the major patulin products from fermentation with the products of the reaction of patulin with cysteine indicated that at least 58% of the added patulin was converted to substances other than adducts of cysteine, peptides and proteins. In addition to a major TLC‐immobile component (21%), at least six TLC‐mobile patulin products were observed. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：788 / &

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