General information on patulin
Patulin is a mycotoxin produced by a variety of molds, in particular, Aspergillus and Penicillium. It is commonly found in rotting apples, and the amount of patulin in apple products is generally viewed as a measure of the quality of the apples used in production. It is not a particularly potent toxin, but a number of studies have shown that it is genotoxic, which has led to some theories that claim that it may be a carcinogen, though animal studies have remained inconclusive.Patulin is also an antibiotic.Several countries have instituted patulin restrictions in apple products
Patulin testsystems from R-Biopharm
We offer the following test for the analysis of patulin as well as standards.
Molecularly Imprinted Polymer (MIP) columns for use in conjunction with an HPLC system for detection of patulin in apple juice and apple purée.
The procedure is based on molecularly imprinted polymer (MIP) technology, which makes the test specific, sensitive, rapid and simple to perform.
|Art. No.||P250 / P250B|
|Test Format||10 wide format MIP columns (P250).
50 wide format MIP columns (P250B).
|Sample Preparation||The columns contain a molecularly imprinted polymer specific to the toxin of interest. Following extraction of the toxin the sample extract is centrifuged, filtered, and passed through the MIP column. Any toxin which is present in the sample is retained by the MIP within the column. The column is washed to remove unbound material and the toxin is then released by the MIP following elution with solvent. The eluate is collected prior to analysis by HPLC.|
|Detection Limit||0.06 ng.|
|Shelf life||3 years at 21 – 25 °C.|
|Sensitivity||Low % CV, excellent recoveries and detection limits.|
|Rapid||Clean up in 30 minutes prior to detection by HPLC.|
|Robust||Can be stored at room temperature.|
|Reliable||Uses a MIP to selectively isolate and concentrate patulin.|
|Adaptable||The columns are suitable for testing apple juice and apple purée.|
|Extraction solvents||Acetic acid or pectinase.|
|Additional Information||Patulin standards and pectinase are available from R-Biopharm.|
An enzyme for the clarification of cloudy apple juice and apple purée prior to patulin analysis.
Following AOAC method 2000.02 for patulin in apple juice (MacDonald et al.: Journal of AOAC International. Vol 83: No 6, 2000.) the apple juice is treated with pectinase enzyme to clarify the sample prior to extraction. Clear apple juice does not require the addition of pectinase prior to extraction.
|Test Format||1 bottle containing 50 ml of pectinase.|
|Sample Preparation||Addition of 150 µl of pectinase to 20 ml of cloudy apple juice.Addition of 150 µl of pectinase to 10 g of purée and 10 ml water.|
|Incubation Time||2 hours at 40 °C, then centrifugation for 5 minutes or leave to settle overnight at room temperature, then centrifugation for 5 minutes.|
|Shelf life||18 months at 4 °C.|
|Approvals||Pectinase is used as part of AOAC method 2000.02 for analysis of patulin in cloudy apple juice and purée.|
|Easy to use||Available as a ready to use solution.|
|Reliable||Each batch of pectinase is accompanied by a certificate of conformity.|
|Additional Information||Aids analysis: Enables the analysis of cloudy apple juice and purée.Small Pack Size: Suitable for laboratory analysis.|