Development and Validation of Patulin Analytical Method in Processed Foods by using HPLC

Abstract

Patulin is a mycotoxin that occurs mainly in fruits such as apples, pears and strawberries were widely known worldwide. Patulin weakens the immune system and acute exposure can cause gastrointestinal symptoms including nausea, vomiting, ulceration, intestinal bleeding and damage to the duodenum., As the demand for processed food increases, various food types are being manufactured some of which are made from apples. However, Patulin is stable to heat, However, because Patulin is stable to heat, when food is manufactured using raw materials contaminated with Patulin, it is not destroyed even in heat treatment processes such as manufacturing, processing, and cooking. Thus, Patulin may remain in the final product. Currently, the analysis method and standard specification for Patulin are applied only to apple juice, apple concentrate, and infant formula. Therefore, I tried to developed method for the analysis of Patulin in processed foods classified as non-fatty solid, fatty solid, non-fatty liquid, and fatty liquid method by improving the analysis method of the existing Korea Food Code. The established Patulin assay was used HPLC-PDA. As a result, excellent linearity with a R2 of 0.9953 or higher was confirmed in all four matrices. The recovery rate was 101.6 ~ 106.4 % for non-fatty solid, 92.9 ~ 101.1 % for fatty solid matrix, 88.8 ~ 112.0 % for non-fatty liquid matrix, and 84.5 ~ 95.2 % for fatty liquid matrix. Limits of detection and quantification are 2.82 µg/kg, 8.55 µg/kg for non-fatty solid matrix, 3.27 µg/kg, 9.91 µg/kg for fatty solid matrix, 3.87 µg/kg and 11.72 µg/kg for the non-fatty liquid, and the fatty liquid matrix was calculated to be 4.04 µg/kg, 12.24 µg/kg. Therefore, the established Patulin assay shows that it can be applied to various types of processed foods because it can specifically analyze Patulin without being affected by the matrix.