Patulin is a mycotoxin produced by molds of aspergillus and penicillium and shows toxic effects in all biological structures including humans, animals and plants. Particularly in rotten parts seen in apples, this compound is present. Patulin is also found in the rotten parts of fruits such as peach, apricot, plum, cherry and grape. It is mostly found in the impact area of ​​the fruits during the collection, transport and storage stages.

Due to its toxic properties and carcinogenic potential, the World Health Organization has limited the amount of patulin in food products. Patulin residue determination studies are carried out in fruit juices and all products containing fruit juice in all authorized laboratories.

The permissible limit values ​​for patulin are shown in the annexes of Turkish Food Codex Contaminants Regulation published by the Ministry of Food, Agriculture and Livestock. The permissible amount of patulin in various foodstuffs in the annexes of the regulation is as μg / kg:

• 50,0 for fruit juices, fruit juices and fruit nectars produced from concentrate
• 50,0 for distilled spirits, cider and other fermented beverages made from apple juice or containing apple juice
• 25,0 for solid apple products (including apple compote and apple puree for direct consumption)
• Apple juice and solid apple products (including apple compote and apple puree) produced for infants and toddlers and put on the market for this purpose 10,0
• 10,0 for non-cereal supplementary foods

High performance liquid chromatography (HPLC) or liquid chromatography - mass - mass spectrometry (LC-MS / MS) methods are used in the determination of patulin.

In advanced laboratories, studies on patulin determination are carried out by applying one of these methods within the scope of mycotoxin analysis. During these studies, standards published by domestic and foreign organizations are based.