Development of a certified reference material for accurate quantification of patulin in clear apple juice

文献类型： 外文期刊

第一作者： Zhang, Qiaoyan

作者： Zhang, Qiaoyan;Dai, Fen;Zhu, Zuoyi;Wang, Qiang;Zhang, Xiaofeng;Li, Ke;Xu, Jiaojiao

作者机构：

关键词： Certified reference material; Anti-browning; Patulin; Apple juice; ID-LC-MS/MS; Uncertainty

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 492 卷

页码：

收录情况： SCI

摘要： The potential degradation of patulin in apple juice is a challenge to developing a matrix-related certified reference material (CRM) for accurate quantification of its contamination. This work was aimed to investigate the effects of different anti-browning treatments, i.e. blanching at 90 degrees C and additions of ascorbic acid, respectively, on the stability of patulin in clear apple juice during storage. A blanching-based processing technology was built to prepare a novel matrix CRM. This homogeneous material proved to be stable at-20 degrees C for 9 months and at 20 degrees C for 7 days. The joint certification was performed in eight laboratories by ID-LC-MS/MS. The final certified concentration was 66.3 mu g/kg, with the expanded uncertainty of 6.5 mu g/kg (k = 2). The developed CRM can be used as an important QC sample for routine detection of patulin in apple juice. This work will serve as a guide to develop other similar matrix CRMs.

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