Art. No.: RBRP129

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Art. No.: RBRP129

Intended use

An enzyme for the clarification of cloudy apple juice and apple purée prior to patulin analysis.

General Information

Following AOAC method 2000.02 for patulin in apple juice (MacDonald et al.: Journal of AOAC International. Vol 83: No 6, 2000.) the apple juice is treated with pectinase enzyme to clarify the sample prior to extraction. Clear apple juice does not require the addition of pectinase prior to extraction.


  • Pectinase is used as part of AOAC method 2000.02 for analysis of patulin in cloudy apple juice and purée.
  • Enables the analysis of cloudy apple juice and purée. Available as a ready-to-use solution.
  • Each batch of pectinase is accompanied by a certificate of conformity.
Dear customers,

we now provide the documents for our products in an electronic format which include the Instructions for Use (IFU), Safety Data Sheets (SDS), Application notes and the Certificate of Analysis (CoA). For batches placed on the market after 1st June 2023, you can find our documents on the eIFU portal

Art. NoRBRP129
Test format100 determinations
Sample preparationSample is extracted with ethyl acetate and then cleaned-up by extraction with sodium carbonate solution. Samples are pre-treated with pectinase enzyme. The ethyl acetate extract is dried with anhydrous sodium sulphate. After evaporation of the solvent, the toxin is quantitatively determined by LC with UV detection. The total sample extraction and clean-up takes approximately 2 hours to perform
Incubation time2 hours at 40 °C, then centrifugation for 5 minutes or leave to settle overnight at room temperature, then centrifugation for 5 minutes.
Validated matrices

Cloudy apple juice and apple purée.

EvaluationHPLC or LC-MS/MS.
ApprovalsPectinase is used as part of AOAC method 2000.02 for analysis of patulin in cloudy apple juice and purée.