Krüger Stephanie, Winheim Luisa, Morlock Gertrud E
Justus Liebig University Giessen, Institute of Nutritional Science, Chair of Food Sciences, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany.
Justus Liebig University Giessen, Institute of Nutritional Science, Chair of Food Sciences, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany.
Food Chem. 2018 Jan 15;239:1182-1191. doi: 10.1016/j.foodchem.2017.07.058. Epub 2017 Jul 13.
A sensitive quantitative screening of coumarin in 43 commercially available cinnamons and cinnamon-containing foods was developed via HPTLC. Complex samples like cinnamon, tea, breakfast cereals, milk rice, jam, cinnamon stars and buns were extracted with methanol only. Separation was performed on silica gel with a mixture of n-hexane, ethyl acetate and ammonia. The specific detection via derivatization with an ethanolic potassium hydroxide solution resulted in fluorescent coumarin zones, measured at 365/>400nm after stabilization. Limits of detection and quantification were 200 and 400pg/band, respectively. Over all different sample types, the contents ranged from 0.3 to 5129mg/kg with a mean repeatability and mean intermediate precision of 4% each. HPTLC-MS of selected zones, eluted via the TLC-MS Interface into MS, confirmed the identity of coumarin. Effect-directed detection as bioanalytical tool for risk assessment showed coumarin to be active against Aliivibrio fischeri bacteria down to 100ng/band.
通过高效薄层色谱法（HPTLC）建立了一种对43种市售肉桂及含肉桂食品中香豆素的灵敏定量筛选方法。对于肉桂、茶叶、早餐谷物、牛奶饭、果酱、肉桂星糖和面包等复杂样品，仅用甲醇进行提取。在硅胶上用正己烷、乙酸乙酯和氨的混合物进行分离。用乙醇氢氧化钾溶液衍生化进行特异性检测，得到荧光香豆素区带，稳定后在365/＞400nm处测量。检测限和定量限分别为200和400pg/条带。在所有不同类型的样品中，含量范围为0.3至5129mg/kg，平均重复性和平均中间精密度均为4%。通过薄层色谱-质谱联用接口将选定区带洗脱进质谱进行HPTLC-MS分析，确认了香豆素的身份。作为风险评估生物分析工具的效应导向检测表明，香豆素对费氏弧菌的活性低至100ng/条带。
