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Names | |||
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IUPAC name
4-hydroxy-4H-furo[3,2-c]pyran-2(6H)-one
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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)
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ChEBI | |||
ChEMBL | |||
ChemSpider | |||
ECHA InfoCard | 100.005.215 | ||
EC Number |
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KEGG | |||
PubChem CID
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UNII | |||
CompTox Dashboard (EPA)
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Properties | |||
C7H6O4 | |||
Molar mass | 154.12 g/mol | ||
Appearance | Compact prisms | ||
Density | 1.52 g/mL | ||
Melting point | 110 °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.[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.