Patulin, a mycotoxin mainly produced by Penicillium and Aspergillus, is found in various foods. In the present, a maximum acceptable level for patulin is established at 50 μg/kg(ppb) in apple juices and apple concentrates in Korea. But patulin may be detected in foods produced with other fruits. In the present study, patulin contamination was analyzed in 520 samples of fruit juices and beverages, and 50 samples of fruit juice concentrates. High performance liquid chromatography(HPLC) was applied to quantitatively analyze patulin levels in samples and liquid chromatography-mass spectrometry(LC/MS/MS) was used to remove false positive results. The results showed that three samples of 520 fruit juices and beverages and five samples of 50 fruit juice concentrates were contaminated by patulin, 9.8 - 18.0 μg/kg and 4.7 - 18.2 μg/kg respectively. Contaminated samples were produced with apple, orange or pear. This indicates that it is necessary to extend the regulatory range of patulin. In the other hands, the present study confirmed the effectiveness of LC/MS/MS analytical method to remove false positive results.

This experiment was conducted to investigate the effects of mixed culture with mycotoxigenic and non-mycotoxigenic fungi on mycotoxin production. For this work, Aspergillus flavus (aflatoxin producing strain), Aspergillus niger (non-mycotoxigenic strain) and Penicilhum griseofulvum (patulin producing strainvere cultured in 5 ml SLS medium for 15 days under single or mixed culture. Affatoxin was determined by direct competitive ELISA, whereas, patulin was measured by HPLC. The mycelial growth, pH and total acidity were also observed by general methods. The mycelial growth was slightly decreased in the mixed culture, meanwhile total acidity was increased and pH was shown lower than that in single culture. Aspergillus flavus produced 145 ㎍/ml of aflatoxin for 12 days single culture, but in mixed culture, aflatoxin was decreased to 93%, and was shown as 10.16 ㎍/ml level. Patulin production in mixed culture was also decreased to 69.3% and was shown only 23.72 ㎍/ml level as compared with in single culture.

본 연구에서는 국내산 사과의 주스 가공과정에서 patulin 함량 최소 방법을 모니터링 하였다. 중심합성계획법으로 ascorbic acid 첨가량(100, 200, 300 및 400 ppm)과 활성탄 사용량(50, 100, 150 및 200 ppm)을 독립변수로 설정하고 각각의 조건에서 사과주스를 제조한 결과 patulin 잔류량은 ascorbic acid 함량 237.77 ppm, 활성탄 함량 106.58 ppm에서 최소점을 나타내었다가 점차

본 연구에서는 국내 산지별 가공용 사과의 patulin 오염 모니터링을 위하여 24개 지역 102건의 시료를 수거하여 분석하였다. 그 결과 전체 102건의 시료 중 47건에서 patulin이 검출되었다. Patulin 잔류량 감소방안으로 ascorbic acid 200 ppm으로 처리하였을 때 12.89 ppb로 93.4%가 감소하였으며, 활성탄은 100 ppm 첨가하였을 때 patulin 잔류량은 2.68 ppb로 95.8%의 감소율을 나타내었

국내산 사과로부터 분리, 동정한 P. crustosum과 patulin 생성균주인 P. griseofulvum(ATCC 46037)에 대하여 malt extract broth(MEB), sucrose yeast broth(SY) 및 5% glucose, yeast extract, peptone(5-GYEP) broth를 이용하여 생육정도와 독소 생성능을 비교하였다. 또한 균체 생육도와 독소 생성능과의 상관성을 검토하고, 배양액의 pH에 따른 균체