AOAC Official Method 2000.02 Patulin in Clear and Cloudy Apple Juices and Apple Puree Liquid Chromatographic Method First Action 2000

(Applicable to determination of patulin at >25 ng/g in clear apple juice, cloudy apple juice, and apple puree.)
See Table 2000.02 for results of the interlaboratory study supporting the acceptance of the method.

A. Principle

Apple juice or puree is extracted with ethyl acetate and then cleaned up by extraction with sodium carbonate solution. (Cloudy apple juice and apple purees are pretreated with pectinase enzyme.) The ethyl acetate extract is dried with anhydrous sodium sulfate. After evaporation of the solvent, patulin is quantitatively determined by LC with UV detection.