Incidence of patulin in fruits and fruit juices marketed in Campinas, Brazil

被引：53

作者：

de Sylos, CM ^{[1
]}

Rodriguez-Amaya, DB ^{[1
]}

机构：

[1] Univ Estadual Campinas, Fac Engn Alimentos, Dept Ciencia Alimentos, BR-13081970 Campinas, SP, Brazil

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1999年 / 16卷 / 02期

基金：

巴西圣保罗研究基金会;

关键词：

patulin; contamination; mycotoxin; fruits; fruit juices;

D O I：

10.1080/026520399284226

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

One hundred and eleven samples of processed fruit juices (apple, grape, pineapple, papaya, guava, banana and mango) and 38 samples of sound fruits (apple, papaya, mango, pear and peach) produced and marketed in Brazil, were analysed for patulin by HPLC. Only one out of 30 samples of apple juice was found positive at 17 mu g/l. Patulin was not detected in the other foodstuffs. It was found in 14 samples of spoiled fruit samples of apple (150-267 mu g/kg), pear (134-245 mu g/kg) and peach (92-174 mu g/kg). Confirmation of the identity of patulin was based on the UV spectrum obtained by the HPLC diode array detector, compared with that of standard patulin, TLC developed by several solvent systems and sprayed with 3-methyl-2-benzothiazolinone hydrazone, and by acetylation with acetic anhydride.

引用

页码：71 / 74

页数：4

共 24 条

[1]

Becci P J, 1981, J Appl Toxicol, V1, P256, DOI 10.1002/jat.2550010504

[2] INCIDENCE OF PATULIN IN APPLE, PEAR, AND MIXED FRUIT PRODUCTS MARKETED IN NEW-SOUTH-WALES [J].