EXAMINATION OF CIDER VINEGAR FOR PATULIN USING MASS SPECTROMETRY

Abstract

ABSTRACT A method for the analysis of patulin in vinegar was developed using gas chromatography‐mass spectrometry of patulin acetate. Using selective m/e scanning, patulin acetate can be measured down to a level of 0.04 ppm with a 100 ml sample of vinegar. Commercial samples of vinegar showed no detectable level of patulin. A series of samples fortified with patulin were extracted after 1, 2, 7 and 11 days of ambient storage. 92% of the patulin was converted to nondetectable products in the first 24 hr of storage.