Determination of Patulin in Apple Juice

Abstract

Abstract A method is described for the quantitative analysis of patulin in apple juice involving ethyl acetate extraction followed by derivatization of the patulin and subsequent GLC analysis of the derivative. Preparation of 3 derivatives, the silyl ether, acetate, and chloroacetate, is described. Using the acetate derivative and the hydrogen flame detector, recoveries of patulin in spiked apple juice are 90% or better and the detection limit is about 0.7 μg/ml