Use of activated charcoal for the removal of patulin from cider.

摘要: Penicillium urticae (NRRL 2159A) was grown in culture broth containing 1 muCi of [1-14C-A1acetate to produce [14C]patulin. [14C]patulin purified from the and added apple cider. After patulin concentration cider adjusted 30 mug/ml with unlabeled patulin, subjected various charcoal treatments. completely removed by shaking 20 mg activated per ml eluting through a 40- 60-mesh column. Activated charcola at 5 mg/ml reduced naturally contaminated nondetectable levels.