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Topic summary

Patulin

Patulin
Names IUPAC name
4-hydroxy-4H-furo[3,2-c]pyran-2(6H)-one
Other names
2-Hydroxy-3,7-dioxabicyclo[4.3.0]nona-5,9-dien-8-one
Clairformin
Claviform
Expansine
Clavacin
Clavatin
Expansin
Gigantin
Leucopin
Patuline
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard100.005.215EC Number
  • 205-735-2
KEGG
UNII
  • InChI=1S/C7H6O4/c8-6-3-4-5(11-6)1-2-10-7(4)9/h1,3,7,9H,2H2
    Key: ZRWPUFFVAOMMNM-UHFFFAOYSA-N
  • InChI=1/C7H6O4/c8-6-3-4-5(11-6)1-2-10-7(4)9/h1,3,7,9H,2H2
    Key: ZRWPUFFVAOMMNM-UHFFFAOYAU
  • O=C\1O/C2=C/COC(O)C2=C/1
Properties C7H6O4Molar mass154.12 g/mol Appearance Compact prisms Density1.52 g/mL Melting point110 °C (230 °F; 383 K) Soluble
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Patulin is an organic compound classified as a polyketide. It is named after the fungus from which it was isolated, Penicillium patulum. It is a white powder soluble in acidic water and in organic solvents. It is a lactone that is heat-stable, so it is not destroyed by pasteurization or thermal denaturation. However, stability following fermentation is lessened. It is a mycotoxin produced by a variety of molds, in particular, Aspergillus and Penicillium and Byssochlamys. Most commonly found in rotting apples, the amount of patulin in apple products is generally viewed as a measure of the quality of the apples used in production. In addition, patulin has been found in other foods such as grains, fruits, and vegetables. Its presence is highly regulated.

Wikipedia source