ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
During the course of alcoholic fermentation, 50 ppm of14 C-patulin added to apple juice was converted to other materials. The products were largely nonvolatile and water soluble. Little, if any, patulin was metabolized to CO2. Comparison of the thin-layer chromatographic (TLC) migration of the major patulin products from fermentation with the products of the reaction of patulin with cysteine indicated that at least 58% of the added patulin was converted to substances other than adducts of cysteine, peptides and proteins. In addition to a major TLC-immobile component (21%), at least six TLC-mobile patulin products were observed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb08502.x
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