Koch C E, Thurm V, Paul P
Nahrung. 1979;23(2):125-30. doi: 10.1002/food.19790230206.
The authors describe a thin-layer chromatographic method for determining patulin in fruit and vegetable products which is suited for routine work in hygiene practice. The samples are extracted with ethyl acetate, and the extracts are purified on a Florisil column. Separation is performed by means of a one-dimensional technique, using toluene/ehtyl acetate/formic acid (5 + 4 + 1), or, in the presence of interfering contaminants, by means of a two-dimensional technique, using benzene/methanol/glacial acetic acid (90 + 5 + 5) for the first run, and toluene/ethyl acetate/formic acid (5 + 4 + 1) for the second run. Patulin is detected by spraying with a benzidine solution, after chlorination. The limits of detection are 5 microgram/l of juice and 5 microgram/kg of fruit or vegetable. Derivatization with acetic anhydride/pyridine is used for corroborating the results obtained. The significance of 5-hydroxymethylfurfural as an interfering substance in apple juices is discussed.
作者描述了一种用于测定水果和蔬菜制品中展青霉素的薄层色谱法，该方法适用于卫生实践中的常规工作。样品用乙酸乙酯萃取，提取物在弗罗里硅土柱上纯化。分离通过一维技术进行，使用甲苯/乙酸乙酯/甲酸（5 + 4 + 1），或者在存在干扰污染物的情况下，通过二维技术进行，第一次展开使用苯/甲醇/冰醋酸（90 + 5 + 5），第二次展开使用甲苯/乙酸乙酯/甲酸（5 + 4 + 1）。展青霉素在氯化后用联苯胺溶液喷雾检测。检测限为果汁中5微克/升，水果或蔬菜中5微克/千克。用乙酸酐/吡啶衍生化用于确证所得结果。讨论了5-羟甲基糠醛作为苹果汁中干扰物质的重要性。
