展青霉素
真菌毒素
化学
食品科学
青霉属
欧洲联盟
曲霉
色谱法
高效液相色谱法
萃取(化学)
植物
生物
经济政策
业务
作者
L. González-Osnaya,José Miguel Soriano del Castillo,J.C. Moltó,Jordi Mañes
标识
DOI:10.1080/02652030701361556
摘要
Patulin is a mycotoxin produced by species of Penicillium, Aspergillus and Byssochylamys. Several Scientific Committees classify patulin as mutagenic, embryotoxic and immunotoxic. It has been found as a natural contaminant of processed apple products and its presence may be indicative of the quality of fruit used in production. In this work, a method for the analysis of patulin is described, based on a simple liquid–liquid extraction with acetonitrile; patulin is analyzed using liquid chromatography with UV detection. Patulin identity was confirmed by GC–MS after its reaction with N-methyl-N-(trimethylsilyl)trifluoroacetamide. Fifty-three apple-containing products were analyzed and patulin was detected in 14 samples in a range 1.5–50.9 µg l–1; six of which were above the maximum permitted level of the European Union. Based on these results and juice consumption by the Spanish adult population, patulin estimated intake was 0.42 ng kg–1 body weight per day.
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