Rapid Determination and Dietary Risk Assessment of Bongkrekic Acid in Foods by SPE-HPLC

ZHONG Yuxin; CHEN Yueming; WANG Yu; HUANG Jingchu; PENG Mingjun; SU Yanyu; CHEN Jiaxin; CAI Weiyi

doi:10.13386/j.issn1002-0306.2020100070

Volume 42 Issue 17

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(17): 256-262. > DOI: 10.13386/j.issn1002-0306.2020100070

ZHONG Yuxin, CHEN Yueming, WANG Yu, et al. Rapid Determination and Dietary Risk Assessment of Bongkrekic Acid in Foods by SPE-HPLC[J]. Science and Technology of Food Industry, 2021, 42(17): 256−262. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100070.

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Rapid Determination and Dietary Risk Assessment of Bongkrekic Acid in Foods by SPE-HPLC

Guangzhou Institute of Food Inspection, Guangzhou 511405, China

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Received Date: October 13, 2020
Available Online: July 05, 2021

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Abstract

Abstract

A solid phase extraction (SPE)-high performance liquid chromatography (HPLC) method for the determination of bongkrekic acid (BKA) in foods was established and the dietary risk level was assessed. Rice flour, tremella, corn flour and coconut fermented beverage were taken as the research objects. The samples were extracted with 1% acetic acid acetonitrile(V/V), and then purified on a Poly-Sery MAX cartridge and finally separated on a Athena C18-WP(4.6×250 mm, 5 μm) column using a mobile phase consisting of methanol and 1% acetic acid aqueous solution (80:20, V/V). BKA was analyzed by the diode array detector at 269 nm wavelength. The results showed that under the optimized chromatographic conditions, the BKA had a good linearity in the concentration range of 0.01~2.0 μg/mL, and the correlation coefficient was 0.9999. Three spiked levels (low, medium, high) were carried out in 4 matrices, the spiked recovery rate was 90.0%~104.0%, the relative standard deviation was less than 5% (n=6), and the detection limit and quantification limit were 2.0 μg/kg and 6.7 μg/kg, respectively. This method is simple, rapid, accurate and sensitive, and has a high recovery rate. It is suitable for the accurate quantitative analysis of BKA in various foods.The results of the dietary risk assessment showed that the dietary hazard quotient of BKA was 0.0747, which was far below the threshold value of 1, and the probability of posing a threat to consumers' dietary safety was low.
- solid phase extraction,
- high performance liquid chromatography,
- Bongkrekic acid,
- dietary risk,
- ion exchange column

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