Rapid and Simple Analytical Method for Removing Patulin from Apple Juice Using Solid Phase Extraction

고체상 추출법(SPE: Solid Phase Extraction)을 이용한 국내 사과주스 중 Patulin 간편.신속 분석방법

  • Yim, Jong-Gab (Department of Food Science and Technology, Dongguk University) ;
  • Jang, Hae-Won (Department of Food Science and Technology, Dongguk University) ;
  • Lee, Kwang-Geun (Department of Food Science and Technology, Dongguk University)
  • Received : 2009.10.22
  • Accepted : 2010.01.22
  • Published : 2010.06.30


Patulin, a secondary metabolite of mold, is commonly found in rotten apples. Many countries regulate patulin at levels ranging from 30 to $50\;{\mu}g/L$. Most analytical methods for removing patulin from apple juice include liquid-liquid extraction (LLE), which is time and labor intensive. To replace the LLE method, a solid-phase extraction (SPE) method has been developed for apple juice and unfiltered apple juice. A portion of the test sample was applied to a macroporous copolymer cartridge and washed with 5 mL of 1% sodium bicarbonate, followed by 5 mL of 1% acetic acid. Patulin was eluted with 5 mL of 2% acetonitrile in anhydrous ethyl ether. The mobile phase was tetrahydrofuran in water (0.8:99.2) and was detected with a UV detector at 276 nm. Recoveries ranged from 95 to 101% in test samples, and the minimum detectable level was 30 ppb. Because this SPE method is fast, easy, reliable, and inexpensive, it could be applicable for companies or analytical agencies to analyze patulin concentrations in apple juice.


Supported by : 동국대학교


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