Patulin.html |
| | | ca | | | de | | | en | | | es | | | fr | | | it | | | nl | | | no | | | pl | | | pt | | | ru | | | ro | | | fi | | | sv | | | tr | | | vo | | |
| |  |
| Patulin1 | |
|---|---|
 |
|
| IUPAC name | 2-Hydroxy-3,7-dioxabicyclo [4.3.0]nona-5,9-dien-8-one |
| Other names | Clairformin Claviform Expansine Clavacin Clavatin Expansin Gigantin Leucopin Patuline |
| Identifiers | |
| CAS number | 149-29-1 |
| PubChem | |
| EINECS number | |
| SMILES |
|
| Properties | |
| Molecular formula | C7H6O4 |
| Molar mass | 154.12 g/mol |
| Appearance | Compact prisms |
| Melting point |
110 °C, 383 K, 230 °F |
| Solubility in water | Soluble |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox references |
|
Patulin is a mycotoxin produced by a variety of molds, particularly Aspergillus and Penicillium. It is commonly found in rotting apples, and the amount of patulin in apple products is generally viewed as a measure of the quality of the apples used in production. It is not a particularly potent toxin, but a number of studies have shown that it is genotoxic, which has led to some theories that it may be a carcinogen, though animal studies have remained inconclusive.2 Patulin is also an antibiotic.1 Several countries have instituted patulin restrictions in apple products. The World Health Organization recommends a maximum concentration of 50 µg/L in apple juice.3