Patulin

Patulin^[1]

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
CAS Number	149-29-1 Y
3D model (JSmol)	Interactive image
ChEBI	CHEBI:74926 N
ChEMBL	ChEMBL294018 Y
ChemSpider	4534 Y
ECHA InfoCard	100.005.215
EC Number	205-735-2
KEGG	C16748 N
PubChem CID	4696
UNII	95X2BV4W8R Y
CompTox Dashboard (EPA)	DTXSID2021101
InChI InChI=1S/C7H6O4/c8-6-3-4-5(11-6)1-2-10-7(4)9/h1,3,7,9H,2H2 Y Key: ZRWPUFFVAOMMNM-UHFFFAOYSA-N Y InChI=1/C7H6O4/c8-6-3-4-5(11-6)1-2-10-7(4)9/h1,3,7,9H,2H2 Key: ZRWPUFFVAOMMNM-UHFFFAOYAU
SMILES O=C\1O/C2=C/COC(O)C2=C/1
Properties
Chemical formula	C7H6O4
Molar mass	154.12 g/mol
Appearance	Compact prisms
Density	1.52 g/mL
Melting point	110 °C (230 °F; 383 K)
Solubility in water	Soluble
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). N verify (what is YN ?) Infobox references

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.^[2] However, stability following fermentation is lessened.^[3] 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.