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34127 Supelco

Patulin solution

100 μg/mL in acetonitrile, analytical standard

Synonym: 4-Hydroxy-4H-furo[3,2-c]pyran-2(6H)-one, PAT

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Properties

Related Categories All alphabetically sorted, Analytical Standards, Analytical/Chromatography, Biotoxin and Mycotoxin Standards, Food and Cosmetic Component Standards,
grade   analytical standard
InChI Key   ZRWPUFFVAOMMNM-UHFFFAOYSA-N
shelf life   limited shelf life, expiry date on the label
concentration   100 μg/mL in acetonitrile
application(s)   HPLC: suitable
  gas chromatography (GC): suitable
Featured Industry   Cosmetics, Personal Care, and Cleaning Products
Food and Beverages
format   single component solution
storage temp.   −20°C

Description

General description

Certan Vial

Patulin is a mycotoxin produced by several mold species. It has been found in fruit, especially apples, fruit juice, cider and stewed fruits. Because of its highly toxic properties, this compound has been the focus of many studies.

Application

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Safety & Documentation

Safety Information

Symbol 
Signal word 
Danger
Hazard statements 
Precautionary statements 
RIDADR 
UN 1648 3 / PGII
WGK Germany 
2
Flash Point(F) 
35.6 °F
Flash Point(C) 
2 °C
Protocols & Articles

Articles

Better Tools for Fast and Convenient Patulin Analysis

The mycotoxin patulin is often found in rotten apples. It is mostly produced by Aspergillus, Penicillium and Byssochlamys and shows a variety of short-term and long-term effects in animal studies, ra...
Eva Katharina Richter, Christine Dumas
Keywords: Gastrointestinal, High performance liquid chromatography, Phase transitions, Purification, Sample preparations, Separation, Solid phase extractions

Selective Extraction and Cleanup of Patulin Mycotoxin from Apple Juice Samples

Patulin (Figure 1) is a mycotoxin produced by a number of fungal species. The mold Penicillium Expansum, in particular, is known as the main source of patulin contamination1. Patulin occurrence is fo...
Olga Shimelis, K. G. Espenschied, and Jennifer Claus
Reporter US, Volume 32.1
Keywords: High performance liquid chromatography, Polymerization reactions, Sample preparations, Separation, Solid phase extractions

Selective Extraction and Low Level Quantification of the Mycotoxin Patulin from Organic Apple Puree

Patulin (Figure 1) is a mycotoxin produced by several genera of mold including blue Penicillium species. The toxin was discovered and characterized in the 1940’s during routine general research condu...
K. G. Espenschied, Olga Shimelis, Michael Ye, Jennifer Claus
Reporter US Volume 33.2
Keywords: Antibiotics, Centrifugation, Chromatography, Filtration, Gastrointestinal, Genetic, High performance liquid chromatography, Sample preparations, Solid phase extractions

UHPLC Analysis of Patulin in Cloudy Apple Cider on Titan™ C18 following SPE using SupelMIP® SPE - Patulin

From our library of Articles, Sigma-Aldrich presents UHPLC Analysis of Patulin in Cloudy Apple Cider on Titan™ C18 following SPE using SupelMIP® SPE - Patulin
Keywords: Centrifugation, Chromatography, Sample preparations, Separation, Solid phase extractions, Solvents, Sonication

Peer-Reviewed Papers
15

References

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