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A quantitative method for the determination of patulin in apple juice was examined. The procedure involved patulin extraction from apple juice with ethyl acetate, clean-up with column chromatography and preparative thin-layer chromatography. Fluorescent derivatives, obtained by exposure of patulin on chromatographic plates to concentrated ammonia fumes, permitted a convenient quantitative fluorodensitometric assay of patulin by means of the fluorescence quenching method. The detection limits were 200 ng of pure patulin and 100 micrograms of patulin per litre of apple juice. The recoveries of added patulin ranged from 78 to 110.4 percent, with a mean recovery of 97.8 percent.
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