Three hundred twenty-eight (328) apple, pear, and mixed fruit products including juices, sauces, purees, jellies, diced apples, and apple pulps from 38 Australian producers were analyzed for patulin using the technique of high pressure liquid chromatography analysis. Patulin was detected in 75 of 258 juice and juice concentrate samples ranging from 5 to 50 μg/L and in 73 samples ranging from 51 to 1130 μg/L. Of 70 samples other than juices, patulin was detected in 18 samples at levels below 50 μg/kg of patulin. The detection limits for patulin in juice and other products were 5 μg/L and 5 μg/kg, respectively.
One hundred and thirty-nine Australian wines, including white and red wines, port, sherry and muscat, were analyzed for sorbitol and chlorogenic acid in connection with the adulteration of wine with sorbitol and apple juice, respectively. Sorbitol was found in 10 wines in the range 3.4–6.7 g/L, well above the likely natural level of 0.1–1.0 g/L. The detection limit for sorbitol was 0.1 mg/L. In a further five wines, chlorogenic acid was found in the range 10–31 mg/L. The natural occurrence of chlorogenic acid in wine is <2 mg/L. The detection limit for chlorogenic acid in white and red wines was 0.5 mg/L and 1.0 mg/L, respectively.
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