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|dc.contributor.author||ARRANZ HERNANDEZ ISABEL||en_GB|
|dc.identifier.citation||JOURNAL OF AOAC INTERNATIONAL vol. 88 p. 518-525||en_GB|
|dc.description.abstract||An 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.sponsorship||JRC.D.8-Food safety and quality||en_GB|
|dc.title||Liquid Chromatographic Method for Quantification of Patulin at 10 ng/mL in Apple-based Products Intended for Infants. Interlaboratory Study||en_GB|
|dc.type||Articles in periodicals and books||en_GB|
|JRC Directorate:||Health, Consumers and Reference Materials|
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