DIN EN 15890:2010-12

This European Standard specifies a method for the determination of patulin in fruit juices and fruitbased puree, such as baby food puree, using high performance liquid chromatography with ultra-violet detection (HPLC-UV). Using naturally contaminated and spiked samples this method has been validated for the determination of patulin in apple juice, at levels ranging from 3,0 µg/kg to 15,5 µg/kg, and in fruit-based baby food puree, at levels ranging from 3,4 µg/kg to 17,9 µg/kg. Baby food fruit puree (commercially available on the European market) used in this study contained the following principle ingredients: blueberry; apple; banana; lemon; wheat biscuits; wheat syrup; whole milk; and vegetable oil. Patulin is extracted from apple juice, or fruit-based puree, with a mixture of ethyl-acetate and hexane in the presence of sodium sulfate and sodium hydrogen carbonate. An aliquot of the extract is purified by solid-phase extraction and evaporated. The residue is re-dissolved in water of pH = 4 and patulin is separated by reverse phase (RP)-HPLC and quantitatively determined by UV detection.