Detail of "149-29-1"

CAS Number:
149-29-1
Name:
4H-Furo[3,2-c]pyran-2(6H)-one,4-hydroxy-
Molecular Structure:
Formula:
C7H6 O4
Molecular Weight:
154.13
Synonyms:
Patulin(6CI); 4-Hydroxy-4H-furo[3,2-c]pyran-2(6H)-one; Acetic acid,(2,4-dihydroxy-2H-pyran-3(6H)-ylidene)-, 3,4-lactone; Clairformin; Clavacin;Clavatin; Claviformin; DL-Patulin; Expansin; Expansin (antibiotic); Expansine;Mycoin; Mycoin C; Mycoin C3; NSC 32951; NSC 8120; Patuline; Penicidin; Terinin
EINECS:
205-735-2
Density:
1.52 g/cm³
Melting Point:
108-111 °C
Boiling Point:
513.7 °C at 760 mmHg
Flash Point:
226.8 °C
Solubility:
Soluble in water
Appearance:
white Crystalline
Hazard Symbols:
TXn
Risk Codes:
25-38-48/20/22-40-22
Safety:
45-36/37 Details
Transport Information:
UN 3462 6.1/PG 2

PATULIN

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Supplier:Fermentek Ltd [ Israel]

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Patulin production by Byssochlamys spp: Patulin production by Byssochlamys spp. in fruit juices. Rice, S. L.; Beuchat, L. R.; Worthington, R. E. (Dep. Food Sci., Univ. Georgia Agric. Exp. Stn., Experiment, Ga., USA). Appl. Environ. Microbiol., 34(6), 791-6 (English) 1977. CODEN: AEMIDF. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Section cross-reference(s): 4, 10 Ten strains of B. fulva and 3 strains of B. nivea were cultured in a lab medium and tested for their ability to produce patulin. [149-29-1]. Two strains of B. fulva and all 3 strains of B. nivea produced the mycotoxin. One strain of B. fulva produced patulin in 11 of 13 processed fruit juices, with greatest amts. being produced in blueberry, red raspberry, and boysenberry juices, whereas no patulin was detected in prune or tomato juices. Grown in Concord grape juice at 18, 25, 30, and 38°, this strain produced the highest patulin concn. at 18° after 25 days, whereas biomass prodn. was greatest at 25 and 30° after 20 and 25 days.

Screening method for the detection of aflatoxins, ochratoxin, patulin, sterigmatocystin, and zearalenone in cereals: Screening method for the detection of aflatoxins, ochratoxin, patulin, sterigmatocystin, and zearalenone in cereals. Josefsson, B. G. Egon; Moller, Tord E. (Food Lab., Swed. Natl. Food Adm., Uppsala, Swed.). J. Assoc. Off. Anal. Chem., 60(6), 1369-71 (English) 1977. CODEN: JANCA2. DOCUMENT TYPE: Journal CA Section: 17 (Foods) A screening method was developed for the detection of aflatoxins, ochratoxin A [303-47-9], patulin [149-29-1], sterigmatocystin [10048-13-2], and zearalenone [17924-92-4] in cereals. After extn., the sample is cleaned up by gel filtration. The mycotoxins are sepd. by thin-layer chromatog. The limits of detection are ~5 mg aflatoxins, ~10 mg ochratoxin A, ~50 mg patulin, ~10 mg sterigmatocystin, and ~35 mg zearalenone/kg.