Australian Centre for Research on Separation Science (ACROSS), School of Natural Sciences-Chemistry, University of Tasmania, Hobart, TAS 7001, Australia.
Toxins (Basel). 2021 May 28;13(6):387. doi: 10.3390/toxins13060387.
Alkenylbenzenes are potentially toxic (genotoxic and carcinogenic) compounds present in plants such as basil, tarragon, anise star and lemongrass. These plants are found in various edible consumer products, e.g., popularly used to flavour food. Thus, there are concerns about the possible health consequences upon increased exposure to alkenylbenzenes especially due to food intake. It is therefore important to constantly monitor the amounts of alkenylbenzenes in our food chain. A major challenge in the determination of alkenylbenzenes in foods is the complexity of the sample matrices and the typically low amounts of alkenylbenzenes present. This review will therefore discuss the background and importance of analytical separation methods from papers reported from 2010 to 2020 for the determination of alkenylbenzenes in foods and related products. The separation techniques commonly used were gas and liquid chromatography (LC). The sample preparation techniques used in conjunction with the separation techniques were various variants of extraction (solvent extraction, liquid-liquid extraction, liquid-phase microextraction, solid phase extraction) and distillation (steam and hydro-). Detection was by flame ionisation and mass spectrometry (MS) in gas chromatography (GC) while in liquid chromatography was mainly by spectrophotometry.
烯基苯是存在于植物中的潜在有毒（遗传毒性和致癌性）化合物，如罗勒、龙蒿、八角茴香和柠檬草。这些植物存在于各种可食用的消费产品中，例如，常用于调味食品。因此，人们担心由于食物摄入，接触烯基苯的可能性增加可能会对健康造成影响。因此，不断监测食物链中烯基苯的含量非常重要。在食品中测定烯基苯的主要挑战是样品基质的复杂性和典型的低浓度烯基苯。因此，本文将从 2010 年至 2020 年的文献综述讨论分析分离方法在食品和相关产品中烯基苯测定中的背景和重要性。常用的分离技术是气相色谱法和液相色谱法。与分离技术一起使用的样品制备技术有各种萃取（溶剂萃取、液液萃取、液相微萃取、固相萃取）和蒸馏（蒸汽蒸馏和水蒸馏）变体。气相色谱法中使用火焰离子化和质谱法（MS）进行检测，而在液相色谱法中主要通过分光光度法进行检测。
