Harris Kerri L, Bobe Gerd, Bourquin Leslie D
Department of Food Science and Human Nutrition, Michigan State University, 139A GM Trout FSHN Building, East Lansing, Michigan 48824-1224, USA.
J Food Prot. 2009 Jun;72(6):1255-61. doi: 10.4315/0362-028x-72.6.1255.
Patulin is the most common mycotoxin found in apples and apple juices. The objective of this study was to determine the concentrations of patulin in (i) apple cider produced and marketed by Michigan apple cider mills during the fall seasons of 2002 to 2003 and 2003 to 2004 and (ii) apple juice and cider, including shelf-stable products, marketed in retail grocery stores in Michigan throughout 2005 and 2006. End product samples (n=493) obtained from 104 Michigan apple cider mills were analyzed for patulin concentration by using solid-phase extraction followed by high-performance liquid chromatography. Patulin was detected (> or =4 microg/liter) in 18.7% of all cider mill samples, with 11 samples (2.2%) having patulin concentrations of > or =50 microg/liter. A greater percentage of cider samples obtained from mills using thermal pasteurization contained detectable patulin (28.4%) than did those from mills using UV light radiation (13.5%) or no pathogen reduction treatment (17.0%). Among retail grocery store samples (n=159), 23% of apple juice and cider samples contained detectable patulin, with 18 samples (11.3%) having patulin concentrations of > or =50 microg/liter. The U.S. Food and Drug Administration (FDA) action level for patulin is 50 microg/kg. Some apple juice samples obtained from retail grocery stores had exceptionally high patulin concentrations, ranging up to 2700 microg/liter. Collectively, these results indicate that most apple cider and juice test samples from Michigan were below the FDA action level for patulin but that certain apple cider and juice processors have inadequate controls over patulin concentrations in final products. The industry, overall, should focus on improved quality of fruit used in juice production and improve culling procedures to reduce patulin concentrations.
展青霉素是苹果和苹果汁中最常见的霉菌毒素。本研究的目的是测定：（i）2002年至2003年秋季以及2003年至2004年秋季密歇根州苹果汁加工厂生产和销售的苹果酒中展青霉素的浓度；（ii）2005年至2006年全年在密歇根州零售杂货店销售的苹果汁和苹果酒，包括可长期保存的产品中展青霉素的浓度。从104家密歇根州苹果汁加工厂获取的终产品样本（n = 493），采用固相萃取后高效液相色谱法分析展青霉素浓度。在所有苹果汁加工厂样本中，18.7%检测出展青霉素（≥4微克/升），11个样本（2.2%）展青霉素浓度≥50微克/升。与采用紫外线辐射（13.5%）或未进行病原体减少处理（17.0%）的加工厂相比，采用热巴氏杀菌法的加工厂生产的苹果酒样本中，检测出展青霉素的比例更高（28.4%）。在零售杂货店样本（n = 159）中，23%的苹果汁和苹果酒样本检测出展青霉素，18个样本（11.3%）展青霉素浓度≥50微克/升。美国食品药品监督管理局（FDA）规定的展青霉素行动水平为50微克/千克。从零售杂货店获取的一些苹果汁样本展青霉素浓度极高，高达2700微克/升。总体而言，这些结果表明，密歇根州的大多数苹果酒和果汁检测样本展青霉素含量低于FDA行动水平，但某些苹果酒和果汁加工商对最终产品中展青霉素浓度的控制不足。整个行业应注重提高用于果汁生产的水果质量，并改进挑选程序以降低展青霉素浓度。
