• Application Note

Patulin in Apple Juice

Patulin in Apple Juice
  • Waters Corporation
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This is an Application Brief and does not contain a detailed Experimental section.

Abstract

Patulin is a mycotoxin that is produced by certain species of Penicillium, Aspergillus, and Byssochylamys molds that may grow on a variety of foods including fruit, grains, and cheese. Patulin is a safety concern in apple juice.

Introduction

Patulin is a mycotoxin that is produced by certain species of Penicillium, Aspergillus, and Byssochylamys molds that may grow on a variety of foods including fruit, grains, and cheese. Patulin is a safety concern in apple juice.

Experimental

SPE Procedure

LC Conditions

System:

ACQUITY UPLC

Column:

ACQUITY UPLC BEH Shield RP18, 1.7 μm, 2.1 x 100 mm

Flow rate:

600 μL/min

Mobile phase A:

0.1% aqueous ammonium hydroxide

Mobile phase B:

0.1% ammonium hydroxide in acetonitrile

Injection volume:

20 μL, Full loop injection

Column temp.:

40 ˚C

Sample temp.:

4 ˚C

Detector:

ACQUITY UPLC PDA

Detection:

276 nm

Gradient

MS Conditions

MS System:

ACQUITY TQ Detector

Ionization mode:

Negative electrospray (ESI-)

Multiple reaction monitoring
MRM method parameters. 

Results and Discussion

Apple juice extract at 50 µg/kg containing patulin and 5 hydroxymethylfurfural (HMF) at 276 nm. 
Apple juice extract at 50 µg/kg containing patulin and 5 hydroxymethylfurfural in negative electrospray mode. 
Recovery data obtained from Oasis HLB extraction of patulin in apple juice. Four data points were measured at each level. 

References

  1. Developed by Vural Gökmen, Food Engineering Department, Hacettepe University, Ankara, Turkey and John Martin, Waters Corporation.

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