A new solid‐phase extraction and <scp>HPLC</scp> method for determination of patulin in apple products and hawthorn juice in <scp>C</scp>hina

Zhou, Yuchun; Kong, Weijun; Li, Yan; Logrieco, A.; Xu, Jianfei; Yang, Meihua

doi:10.1002/jssc.201100919

Cited by 34 publications

(22 citation statements)

References 20 publications

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“…This approach allows for isolation, concentration, as well as purification of target molecule. SPE has been appreciated by researchers studying patulin contamination in variety of fruit products (juices, purees, jams) and was used separately (Li et al 2007b;Funes and Resnik 2009;Catana et al 2011;Zhou et al 2012) or in combination with liquid-liquid extraction (Spadaro et al 2008;Barreira et al 2010;Zaied et al 2013;Karakose et al 2015;Seo et al 2015;De Clercq et al 2016) (Tamura et al 2012). Nevertheless, like any other technique, SPE has also some limitations.…”

Section: Solid-phase Extractionmentioning

confidence: 99%

“…Lately, a growing number of work focused on patulin determination in pigmented fruits such as hawthorns, red grapes, plums, sour cherries, and berries (strawberries, raspberries, blueberries, blackberries) (Zhou et al 2012;Abu-Bakar et al 2014;Vaclavikova et al 2015;Ji et al 2017;Iqbal et al 2018;Sadok et al 2018). The limited number of validated analytical methods for patulin quantification in this difficult fruit material entails the necessity to introduce new strategies of sample preparation for efficient removing of interfering compounds.…”

Section: −1mentioning

confidence: 99%

“…Different polymers as solid-phase sorbents have been investigated to clean-up and pre-concentrate patulin from fruit products. Zhou and coworkers developed the home-made polyvinylpolypyrrolidoneflorisil (PVPP-F) SPE columns for apple jam, apple, and hawthorn juices pre-treatment (Zhou et al 2012).…”

Section: Solid-phase Extractionmentioning

confidence: 99%

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Developments in the Monitoring of Patulin in Fruits Using Liquid Chromatography: an Overview

2018

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Patulin is a mycotoxin that exhibits a number of toxic effects in animals. The main sources of patulin intake in human diet that was shown for EU consumers are apple juice and nectar and for this reason, apple-based food is most often monitored for this mycotoxin. However, the presence of patulin in other fruits, including stone fruits, and soft fruits has been reported as well. Most of them are seasonal, suitable for consumption for short time, and are usually processed in order to be commercially available throughout the year. Patulin can also be generated during food storage and remains stable over food processing procedures. Therefore, constant monitoring of different fruit-based products ought to be carried out to provide proper estimation of human exposure to this toxin. The preferred approach used for mycotoxin determination in a variety of foods is liquid chromatography (LC) allowing quantitative analysis of patulin content. This paper presents recently proposed LC methods with ultraviolet and mass spectrometric detection for patulin quantification in fruits and derived products. We focus on developments in sample preparation and the applied analytical conditions.

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Section: Solid-phase Extractionmentioning

confidence: 99%

Section: −1mentioning

confidence: 99%

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Developments in the Monitoring of Patulin in Fruits Using Liquid Chromatography: an Overview

2018

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“…Kong's work, a home-made PVPP-F column was developed for the analysis of patulin in apple and hawthorn products in China (Zhou, Kong, Li, Logrieco, Xu, & Yang, 2012). The purification ability of PVPP-F column was comparable to those obtained using a MycoSep ® 228 AflaPat column, while the PVPP-F column was much cheaper.…”

Section: Lc-uv Methodsmentioning

confidence: 98%

Determination of trace patulin in apple-based food matrices

Zhang

2017

Food Chemistry

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“…This method however showed an LOD and LOQ of 25 μg kg −1 , not sensitive enough for the maximum regulatory limit of patulin in baby food set at 10 μg kg −1 . Zhou et al (2012) compared clean-up results of a home-made PVPP-F column with those of a MycoSep®228 AflaPat column. Both gave good clean-up performances.…”

Section: Evidence Of Patulin Decreasing In Alkaline Conditionsmentioning

confidence: 99%

Optimization and Validation of a Method Without Alkaline Clean-Up for Patulin Analysis on Apple Puree Agar Medium (APAM) and Apple Products

Clercq¹,

Pamel²,

Coillie³

et al. 2015

Food Anal. Methods

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A b s t r a c t A s e n s i t i v e h i g h -p e r f o r m a n c e l i q u i d chromatography-UV (HPLC-UV) method, based on the Association of Analytical Communities (AOAC) Official method 2000.02, was developed and validated for the highthroughput analysis of patulin in in vitro experiments on apple puree agar medium (APAM). The importance of repeating the ethyl acetate extraction step at liquid-liquid extraction (LLE) was examined, as well as the extent of patulin degradation during the sodium carbonate clean-up. In addition to this alkaline clean-up, the efficiency of using an Oasis HLB or C 18 cartridge as solid-phase extraction (SPE) clean-up was compared. This resulted in a two-step ethyl acetate LLE, followed by an Oasis HLB SPE clean-up, without alkaline clean-up conditions. The method was fully validated for APAM, cloudy apple juice, and apple puree. Average patulin recoveries at levels of 100, 500, and 1000 μg kg −1 of APAM varied between 95 and 113 % over 3 independent days, with an interday precision (RSD R ) of 5 to 10 %. Recovery experiments carried out with the spiked apple juice (at 50 μg kg −1 ) and apple puree (10 μg kg −1 ) showed average recovery rates laying between 80-101 % (RSD R = 12 %) and 77-100 % (RSD R =9 %), respectively. This method offered a detection limit of 3-4 μg kg −1 and a quantification limit of 5-8 μg kg −1 for APAM, apple juice, and puree.

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A new solid‐phase extraction and HPLC method for determination of patulin in apple products and hawthorn juice in China

Cited by 34 publications

References 20 publications

Developments in the Monitoring of Patulin in Fruits Using Liquid Chromatography: an Overview

Developments in the Monitoring of Patulin in Fruits Using Liquid Chromatography: an Overview

Determination of trace patulin in apple-based food matrices

Optimization and Validation of a Method Without Alkaline Clean-Up for Patulin Analysis on Apple Puree Agar Medium (APAM) and Apple Products

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