Determination of Patulin Residues in Canned Fruits by HPLC

Abstract:

A sensitive method for determining residues of patulin in canned fruits was established by HPLC.Canned fruit samples were extracted with acetonitrile and purified through multifunctional cleanup column.Collected purifying liquids and blowed N₂ to nearly dry,and then using the mobile phase to dissolve and constant volume, and were determined by UV detection at 276 nm with external standard method for quantitative, the recovery rates of patulin in canned fruits were 80%~95%, The RSD were of 2.2%~6.5%,the limit of detection was 0.012 μg /kg for patulin.

• Periodical: Advanced Materials Research (Volumes 1004-1005)
• Pages: 936-940
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1004-1005.936
• Online since: August 2014
• Authors: Ling Lin, Chun Liang Yang*, Shao Dong Zeng, Qi Li, Hong Bin Guo
• Keywords: Canned Fruits, HPLC, Patulin

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