Determination of patulin in apple juice: comparative evaluation of four analytical methods.
Katerere, David R. Stockenstrom, Sonja Balducci, Gabriele Shephard, Gordon S.
Katerere, David R.
Stockenstrom, Sonja
Balducci, Gabriele
Shephard, Gordon S.
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Abstract
The performance of 4 purification methods for the analysis of patulin in apple juice was evaluated by high-performance liquid chromatography (HPLC). Samples were spiked with patulin at 10, 20, 50, 100, and 150 ppb (ng/mL) and extracted by one of 4 methods (3 solid-phase extraction and one liquid–liquid extraction), and then analyzed by HPLC–UV under the same isocratic conditions. The methods were validated for recovery, linearity, and precision at high and low concentrations. Recoveries were all >70% for spiking range 10–150 ppb. The relative standard deviation for repeatability was found to meet European Union Directive requirements. In addition, all the methods showed baseline separation from hydroxymethylfurfural.
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Date
2006-08-30
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Oxford University Press
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Keywords
Patulin, Apple Juice, Analytical methods, Comparative evaluation