This European Standard specifies a method forThe determination of patulin in apple juices and apple pureeusing high pe而rmance liquid chromatography (HPLC).The method has been validated forThe determinationof patulin viaThe analysis of naturally contaminated and spiked samples in clear apple juice at levels rangingfrom 26 p.g/I up to 128 p,g/I, in cloudy apple juice at levels ranging from 26 p.g/I up to 106 p,g/I and in applepuree at levels ranging from 23 pg/kg up to 121 pg/kg.
EN 14177:2003 history
2003EN 14177:2003 Foodstuffs - Determination of patulin in clear and cloudy apple juice and puree - HPLC method with liquid/liquid partition clean-up