Analysis of patulin in apple products by liquid-liquid extraction, solid phase extraction and matrix solid-phase dispersion methods: a comparative study

被引：14
|
作者：
Wu, Ri-Na [1 ]
Han, Feng-Lan [2 ]
Shang, Jie [1 ]
Hu, Hong [3 ]
Han, Lei [1 ]
机构：
[1] N Univ Nationalities, Coll Life Sci & Engn, Yinchuan 750021, Peoples R China
[2] N Univ Nationalities, Coll Mat Sci & Engn, Yinchuan 750021, Peoples R China
[3] HeNan Agr Univ, Coll Life Sci, Zhengzhou 450002, Peoples R China
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2009年 / 228卷 / 06期
关键词：
Matrix solid-phase dispersion; Solid phase extraction; Liquid-liquid extraction; Patulin; Apple; Apple juice concentrate; CHROMATOGRAPHY-MASS SPECTROMETRY; MYCOTOXIN PATULIN; JUICE; RESIDUES; FRUIT; FOOD;
D O I：
10.1007/s00217-009-1007-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Patulin is a marker of quality in the apple and apple juice industry and due to the potential risk for human health, reliable and potential methods for extracting patulin from a sample are therefore needed. In this study, the three methods with liquid-liquid extraction, matrix solid-phase dispersion (MSPD) and with solid-phase extraction (SPE) were studied for extracting patulin from different apple products. Result showed that for AJC and apple sample, MSPD method is most suitable for extracting patulin among the three methods. The recovery rates of AJC and apple sample were 80.35-114.46 and 79.68-94.32%, respectively, the coefficient variations were 3.18-4.90%; For dilute juice, SPE procedure is suitable for analysis of patulin and the recovery rates were and 85.35-90.14%.
引用
收藏
页码：1009 / 1014
页数：6
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