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

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.