Literature DB >> 40363

Stability of patulin at ph 6.0-8.0 and 25 degrees c.

R E Brackett, E H Marth.   

Abstract

Patulin was tested for stability at pH values of 6.0, 6.5, 7.0, 7.5, and 8.0, using Sörensen's phosphate buffer at 25 degrees C. Patulin was determined by high-performance liquid chromatography. When the percentage of patulin remaining was plotted versus reaction time, apparent first-order reaction plots were obtained. Reaction rate constants for disappearance of patulin ranged from 1.1 x 10(-2) h at pH 8.0-5.3 x 10(-4) h at pH 6.0. Values for half-life were calculated and ranged from 64 h at pH 8.0 to 1310 h at pH 6.0.

Entities:  

Mesh:

Substances:

Year:  1979        PMID: 40363     DOI: 10.1007/bf01359515

Source DB:  PubMed          Journal:  Z Lebensm Unters Forsch        ISSN: 0044-3026


  6 in total

1.  Differentiation of Penicillium griseofulvum Dierckx isolates by enzyme assays and by patulin and griseofulvin analyses.

Authors:  M Jimenez; R Mateo; A Querol; J J Mateo; E Hernandez
Journal:  Appl Environ Microbiol       Date:  1990-12       Impact factor: 4.792

2.  Effect of the incubation conditions on the production of patulin by Penicillium griseofulvum isolated from wheat.

Authors:  M Jiménez; R Mateo; J J Mateo; T Huerta; E Hernández
Journal:  Mycopathologia       Date:  1991-09       Impact factor: 2.574

3.  Determination of patulin by online-SPE-LC.

Authors:  A S Wendt; K P Raezke; P Winterhalter
Journal:  Mycotoxin Res       Date:  2006-12       Impact factor: 3.833

4.  Detection and quantification of patulin and griseofulvin by high pressure liquid chromatography in different strains of Penicillium griseofulvum Dierckx.

Authors:  M Jiménez; V Sanchis; R Mateo; E Hernández
Journal:  Mycotoxin Res       Date:  1988-09       Impact factor: 3.833

5.  Potential of patulin production by Penicillium expansum strains on various fruits.

Authors:  K R N Reddy; Davide Spadaro; Alessia Lore; M L Gullino; Angelo Garibaldi
Journal:  Mycotoxin Res       Date:  2010-07-27       Impact factor: 3.833

Review 6.  Impact of food processing and detoxification treatments on mycotoxin contamination.

Authors:  Petr Karlovsky; Michele Suman; Franz Berthiller; Johan De Meester; Gerhard Eisenbrand; Irène Perrin; Isabelle P Oswald; Gerrit Speijers; Alessandro Chiodini; Tobias Recker; Pierre Dussort
Journal:  Mycotoxin Res       Date:  2016-08-23       Impact factor: 3.833

  6 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.