TY - JOUR
T1 - A Fast and Reliable UHPLC-PDA Method for Determination of Patulin in Apple Food Products Using QuEChERS Extraction
AU - Marsol-Vall, Alexis
AU - Delpino-Rius, Antoni
AU - Eras, Jordi
AU - Balcells, Mercè
AU - Canela-Garayoa, Ramon
N1 - Funding Information:
Acknowledgments The authors would like to thank Mrs. R. Viladrich and F. Vilaró for helpful suggestions during the realization of the experimental procedure. This work was supported by the Ministry of Science and Innovation, Spain (CTQ2009-14699-C02-01).
PY - 2014/1
Y1 - 2014/1
N2 - A fast and reliable method for the quantification of patulin using ultra high performance liquid chromatography coupled to a photodiode array detector was developed and validated for the analysis of several apple-based foodstuffs. Sample preparation was based on the QuEChERS procedure. Samples were extracted with acetonitrile and partitioned with a mixture of sodium citrate, NaCl, and Mg2SO4. The cleanup step was performed using dispersive SPE mixed with Mg2SO4 and PSA. This step was carried out twice in order to improve chromatographic results. The method was validated in spiked cloudy apple juice, apple puree, apple yogurt, beer with apple juice, and cider and applied to 24 commercial samples. The limits of detection and limits of quantification were ≥0.4 and ≥2 ng/g, respectively. Both were below the maximum legal limit established by the European Union. Recoveries for all the matrices were between 78.4 and 94.7 % while relative standard deviations were between 3.8 and 10.4 %. Patulin was detected on four apple juices from concentrate, one cloudy apple juice from an eco-store, and one beer. Nevertheless, the highest concentration found was 25.4 ng/g.
AB - A fast and reliable method for the quantification of patulin using ultra high performance liquid chromatography coupled to a photodiode array detector was developed and validated for the analysis of several apple-based foodstuffs. Sample preparation was based on the QuEChERS procedure. Samples were extracted with acetonitrile and partitioned with a mixture of sodium citrate, NaCl, and Mg2SO4. The cleanup step was performed using dispersive SPE mixed with Mg2SO4 and PSA. This step was carried out twice in order to improve chromatographic results. The method was validated in spiked cloudy apple juice, apple puree, apple yogurt, beer with apple juice, and cider and applied to 24 commercial samples. The limits of detection and limits of quantification were ≥0.4 and ≥2 ng/g, respectively. Both were below the maximum legal limit established by the European Union. Recoveries for all the matrices were between 78.4 and 94.7 % while relative standard deviations were between 3.8 and 10.4 %. Patulin was detected on four apple juices from concentrate, one cloudy apple juice from an eco-store, and one beer. Nevertheless, the highest concentration found was 25.4 ng/g.
KW - Apple products
KW - Patulin
KW - PDA
KW - QuEChERS
KW - UHPLC
UR - http://www.scopus.com/inward/record.url?scp=84892541408&partnerID=8YFLogxK
U2 - 10.1007/s12161-013-9648-y
DO - 10.1007/s12161-013-9648-y
M3 - Article
AN - SCOPUS:84892541408
SN - 1936-9751
VL - 7
SP - 465
EP - 471
JO - Food Analytical Methods
JF - Food Analytical Methods
IS - 2
ER -