Phát triển phương pháp sắc ký khí khối phổ phân giải cao (GC-HRMS) nhằm xác định hàm lượng một số hợp chất nhóm alkenylbenzene trong gia vị

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Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Kiểm nghiệm và An toàn thực phẩm, 2023

Mô tả vật lý: tr.380-392

Bộ sưu tập: Báo, Tạp chí

ID: 363482

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Alkenylbenzene is a group of natural toxins that can cause genetic damage and cancer in rodents. These toxins are found in high amounts in common spices such as pepper, basil, cinnamon, dill, and others. This study aimed to develop a method for measuring eight alkenylbenzenes (eugenol, methyl eugenol, acetyl eugenol, trans-isoeugenol, safrole, estragole, myristicin and trans-anethole) in various spices using gas chromatography high-resolution mass spectrometry (GC–HRMS) with a simple ultrasonic vibration sample extraction method. The method was validated according to AOAC standards. The method had detection and quantification limits of 0.05 mg/kg and 0.15 mg/kg, respectively. The recovery ranged from 90.1% to 107% and the repeatability (RSD) ranged from 1.00% to 6.60% for all eight compounds, meeting the AOAC requirements. The analysis of 90 different dried and fresh spice samples revealed that eugenol (1.86–3581 mg/kg), trans-anethole (0.89–45.6 × 103 mg/kg) and estragole (0.19-248 mg/kg) were the main alkenylbenzenes, while trans-isoeugenol (0.69–7.86 mg/kg) and safrole (0.15–0.42 mg/kg) were the minor ones.Alkenylbenzene là nhóm chất độc tự nhiên có thể gây đột biến gen và ung thư ở loài gặm nhấm. Alkenylbenzene có nhiều trong các loại gia vị thường xuyên được sử dụng tại Việt Nam như tiêu, húng quế, quế, thì là…. Trong nghiên cứu này, phương pháp sắc ký khí khối phổ phân giải cao (GC-HRMS) kết hợp với xử lý mẫu bằng chiết siêu âm (UAE) đã được phát triển để xác định tám alkenylbenzene (gồm: eugenol, methyl eugenol, acetyl eugenol, trans-isoeugenol, safrol, estragol, myristicin và trans-anethol) trong các loại gia vị tự nhiên. Phương pháp đã được thẩm định theo các tiêu chí của AOAC. Giới hạn phát hiện và định lượng của phương pháp tương ứng là 0,05 mg/kg và 0,15 mg/kg, độ lặp lại RSD trong khoảng 1,00 - 6,60 % và độ thu hồi trong khoảng 90,1 - 107% với 8 chất nghiên cứu, đều đạt theo yêu cầu của AOAC. Áp dụng phương pháp để xác định 8 alkenylbenzene trong 90 mẫu gia vị khô và tươi khác nhau. Kết quả cho thấy đã phát hiện cả 8 alkenylbenzene trong các mẫu. Trong đó, hàm lượng eugenol (1,86 - 3581 mg/kg), trans-anethole (0,89 - 45,6 × 103 mg/kg) và estragole (0,19 - 248 mg/kg) chiếm tỷ lệ lớn hơn, trong khi transisoeugenol (0,69 - 7,86 mg/kg) và safrole (0,15 - 0,42 mg/kg) chiếm tỷ lệ nhỏ hơn.

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