Full metadata record
DC FieldValueLanguage
dc.contributor.authorARRANZ HERNANDEZ ISABELen_GB
dc.contributor.authorDERBYSHIRE Michelleen_GB
dc.contributor.authorKROEGER KATYen_GB
dc.contributor.authorMISCHKE CARSTENen_GB
dc.contributor.authorSTROKA JOERGen_GB
dc.contributor.authorANKLAM ELKEen_GB
dc.identifier.citationJOURNAL OF AOAC INTERNATIONAL vol. 88 p. 518-525en_GB
dc.description.abstractAn interlaboratory trial for the determination of patulin in apple juice and fruit puree was conducted, involving 17 participants representing a cross section of industry, official food control, and research facilities. Mean recoveries reported ranged from 784 (10ng/g) to 62% (25ng/g) for apple juice and from 72 (25ng/g) to 74% (10ng/g) for fruit puree. Based on results for spiked samples (blind pairs at 2 levels), as well as naturally contaminated samples (blind pairs at 3 levels), the relative standard deviation for repeatabilty (RSDr) in juice ranged from 8.0 to 14.3% and in puree from 3.5 to 9.3%. The relative standard deviation for reproducibility (RSD-R) in juice ranged from 19.8 to 39.5% and in puree from 12.5 to 35.2%, reflecting HORRAT values from 0.6 to 1.0 for juice and 0.4 to 0.9 for puree. The method showed acceptable within-laboratory and between-laboratory precision for each matrix, as required by current European legislatation.en_GB
dc.description.sponsorshipJRC.D.8-Food safety and qualityen_GB
dc.titleLiquid Chromatographic Method for Quantification of Patulin at 10 ng/mL in Apple-based Products Intended for Infants. Interlaboratory Studyen_GB
dc.typeArticles in periodicals and booksen_GB
JRC Directorate:Health, Consumers and Reference Materials

Files in This Item:
There are no files associated with this item.

Items in repository are protected by copyright, with all rights reserved, unless otherwise indicated.