Change of patulin in apple juice concentrates through processing season.

摘要

Patulin levels were screened in apple juice concentrates (AJC) produced by 2 large scale processors over 2 sequential processing seasons. A total of 290 AJC was analysed between Sept. and Dec., 1986 and 1987, using a liquid chromatographic approach. Mean recoveries of patulin were 103.7% and limit of detection was less than 5 mug per l. Results are quoted for single strength juice at 11.2 degree Brix and not corrected for recovery. Patulin levels showed no consistent pattern of variation throughout a season. In Company A, levels in 1996 were approx. 25-68 mug per l, vs. 25-75 in 1997; corresponding values for Company B were approx. 40-110 and 20-78 mug per l. Overall, October would be the optimal month for processing apples.