Cargando…

固相萃取-高效液相色谱法测定水产调味品中7种对羟基苯甲酸酯类防腐剂

Seven parabens are widely used in soy sauce, vinegar, jam, oyster sauce, stuffing, and other foods. The long-term intake of large amounts of parabens and similar substances may be harmful to the human body. Therefore, the addition of paraben preservatives to food should be strictly controlled. The c...

Descripción completa

Detalles Bibliográficos
Autores principales: NING, Xiaopan, YAO, Qian, XU, Zhongxiang, YIN, Yao, LIU, Han, ZHANG, Xiaoyan, DING, Tao, ZHANG, Yong, HOU, Yu, WANG, Mengru, WU, Lina, TANG, Qiting
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Editorial board of Chinese Journal of Chromatography 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10245218/
https://www.ncbi.nlm.nih.gov/pubmed/37259876
http://dx.doi.org/10.3724/SP.J.1123.2022.10004
_version_ 1785054816579354624
author NING, Xiaopan
YAO, Qian
XU, Zhongxiang
YIN, Yao
LIU, Han
ZHANG, Xiaoyan
DING, Tao
ZHANG, Yong
HOU, Yu
WANG, Mengru
WU, Lina
TANG, Qiting
author_facet NING, Xiaopan
YAO, Qian
XU, Zhongxiang
YIN, Yao
LIU, Han
ZHANG, Xiaoyan
DING, Tao
ZHANG, Yong
HOU, Yu
WANG, Mengru
WU, Lina
TANG, Qiting
author_sort NING, Xiaopan
collection PubMed
description Seven parabens are widely used in soy sauce, vinegar, jam, oyster sauce, stuffing, and other foods. The long-term intake of large amounts of parabens and similar substances may be harmful to the human body. Therefore, the addition of paraben preservatives to food should be strictly controlled. The current detection method is applicable to single target compound and several food categories, and the experimental pretreatment method involves extraction with anhydrous ethyl ether, which is a toxic reagent. Moreover, interferences in the analysis of parabens via gas chromatography limit the versatility and accuracy of the detection method. Herein, a novel method based on solid-phase extraction (SPE) coupled with high performance liquid chromatography (HPLC) was developed for the determination of seven paraben preservatives (methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, propyl p-hydroxybenzoate, butyl p-hydroxybenzoate, isopropyl p-hydroxybenzoate, isobutyl p-hydroxybenzoate, and heptyl p-hydroxybenzoate) in oyster sauce, shrimp sauce, and fish sauce. Compared with the conventional method, the proposed work enables the determination of more compounds, thereby expanding its scope of application to different food types. This strategy also optimizes the pretreatment method and device parameters. The samples were extracted with methanol and 20% methanol aqueous solution by ultrasonication, respectively, and then centrifuged. The experimental pretreatment method was enriched, and sample clean-up was conducted using a MAX SPE column. The seven parabens were separated using a Chromcore 120 C18 column (150 mm×4.6 mm, 3.0 μm). Gradient elution was performed with acetonitrile-5 mmol/L ammonium acetate aqueous solution as the mobile phase (initial mobile phase volume ratio, 30∶70). The flow rate was 0.7 mL/min, and the column temperature was 35 ℃. A diode array detector with a detection wavelength of 254 nm was also used. The seven paraben preservatives showed good linearity in the range of 0.5-50.0 mg/L, with correlation coefficients greater than 0.9999. The limits of detection (LODs) and quantification (LOQs) for the seven paraben preservatives were 0.2-0.4 mg/kg and 0.5-1.3 mg/kg, respectively. A spiked recovery test was conducted using oyster sauce, shrimp sauce, and fish sauce at three spiked levels of 2, 40, and 200 mg/kg. Good recoveries for the seven paraben preservatives were obtained and the recoveries of the analytes in oyster sauce, shrimp sauce, and fish sauce were 91.0%-102%, 95.5%-106%, and 95.0%-105%, respectively, with relative standard deviations of ≤6.97%. Compared with the liquid-liquid extraction method, the proposed method demonstrated better purification effects. The recoveries of the seven paraben preservatives extracted using this method were also much higher than those obtained from liquid-liquid extraction. We determined the contents of these preservatives in 135 food products using the method established in this study and detected methyl p-hydroxybenzoate and ethyl p-hydroxybenzoate in soy sauce, vinegar, and pickles. Thus, the established method can be used for the effective determination of seven parabens in aquatic seasoning such as oyster sauce, shrimp sauce, and fish sauce.
format Online
Article
Text
id pubmed-10245218
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher Editorial board of Chinese Journal of Chromatography
record_format MEDLINE/PubMed
spelling pubmed-102452182023-06-08 固相萃取-高效液相色谱法测定水产调味品中7种对羟基苯甲酸酯类防腐剂 NING, Xiaopan YAO, Qian XU, Zhongxiang YIN, Yao LIU, Han ZHANG, Xiaoyan DING, Tao ZHANG, Yong HOU, Yu WANG, Mengru WU, Lina TANG, Qiting Se Pu Articles Seven parabens are widely used in soy sauce, vinegar, jam, oyster sauce, stuffing, and other foods. The long-term intake of large amounts of parabens and similar substances may be harmful to the human body. Therefore, the addition of paraben preservatives to food should be strictly controlled. The current detection method is applicable to single target compound and several food categories, and the experimental pretreatment method involves extraction with anhydrous ethyl ether, which is a toxic reagent. Moreover, interferences in the analysis of parabens via gas chromatography limit the versatility and accuracy of the detection method. Herein, a novel method based on solid-phase extraction (SPE) coupled with high performance liquid chromatography (HPLC) was developed for the determination of seven paraben preservatives (methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, propyl p-hydroxybenzoate, butyl p-hydroxybenzoate, isopropyl p-hydroxybenzoate, isobutyl p-hydroxybenzoate, and heptyl p-hydroxybenzoate) in oyster sauce, shrimp sauce, and fish sauce. Compared with the conventional method, the proposed work enables the determination of more compounds, thereby expanding its scope of application to different food types. This strategy also optimizes the pretreatment method and device parameters. The samples were extracted with methanol and 20% methanol aqueous solution by ultrasonication, respectively, and then centrifuged. The experimental pretreatment method was enriched, and sample clean-up was conducted using a MAX SPE column. The seven parabens were separated using a Chromcore 120 C18 column (150 mm×4.6 mm, 3.0 μm). Gradient elution was performed with acetonitrile-5 mmol/L ammonium acetate aqueous solution as the mobile phase (initial mobile phase volume ratio, 30∶70). The flow rate was 0.7 mL/min, and the column temperature was 35 ℃. A diode array detector with a detection wavelength of 254 nm was also used. The seven paraben preservatives showed good linearity in the range of 0.5-50.0 mg/L, with correlation coefficients greater than 0.9999. The limits of detection (LODs) and quantification (LOQs) for the seven paraben preservatives were 0.2-0.4 mg/kg and 0.5-1.3 mg/kg, respectively. A spiked recovery test was conducted using oyster sauce, shrimp sauce, and fish sauce at three spiked levels of 2, 40, and 200 mg/kg. Good recoveries for the seven paraben preservatives were obtained and the recoveries of the analytes in oyster sauce, shrimp sauce, and fish sauce were 91.0%-102%, 95.5%-106%, and 95.0%-105%, respectively, with relative standard deviations of ≤6.97%. Compared with the liquid-liquid extraction method, the proposed method demonstrated better purification effects. The recoveries of the seven paraben preservatives extracted using this method were also much higher than those obtained from liquid-liquid extraction. We determined the contents of these preservatives in 135 food products using the method established in this study and detected methyl p-hydroxybenzoate and ethyl p-hydroxybenzoate in soy sauce, vinegar, and pickles. Thus, the established method can be used for the effective determination of seven parabens in aquatic seasoning such as oyster sauce, shrimp sauce, and fish sauce. Editorial board of Chinese Journal of Chromatography 2023-06-08 /pmc/articles/PMC10245218/ /pubmed/37259876 http://dx.doi.org/10.3724/SP.J.1123.2022.10004 Text en https://creativecommons.org/licenses/by/4.0/本文是开放获取文章,遵循CC BY 4.0协议 https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
spellingShingle Articles
NING, Xiaopan
YAO, Qian
XU, Zhongxiang
YIN, Yao
LIU, Han
ZHANG, Xiaoyan
DING, Tao
ZHANG, Yong
HOU, Yu
WANG, Mengru
WU, Lina
TANG, Qiting
固相萃取-高效液相色谱法测定水产调味品中7种对羟基苯甲酸酯类防腐剂
title 固相萃取-高效液相色谱法测定水产调味品中7种对羟基苯甲酸酯类防腐剂
title_full 固相萃取-高效液相色谱法测定水产调味品中7种对羟基苯甲酸酯类防腐剂
title_fullStr 固相萃取-高效液相色谱法测定水产调味品中7种对羟基苯甲酸酯类防腐剂
title_full_unstemmed 固相萃取-高效液相色谱法测定水产调味品中7种对羟基苯甲酸酯类防腐剂
title_short 固相萃取-高效液相色谱法测定水产调味品中7种对羟基苯甲酸酯类防腐剂
title_sort 固相萃取-高效液相色谱法测定水产调味品中7种对羟基苯甲酸酯类防腐剂
topic Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10245218/
https://www.ncbi.nlm.nih.gov/pubmed/37259876
http://dx.doi.org/10.3724/SP.J.1123.2022.10004
work_keys_str_mv AT ningxiaopan gùxiāngcuìqǔgāoxiàoyèxiāngsèpǔfǎcèdìngshuǐchǎndiàowèipǐnzhōng7zhǒngduìqiǎngjīběnjiǎsuānzhǐlèifángfǔjì
AT yaoqian gùxiāngcuìqǔgāoxiàoyèxiāngsèpǔfǎcèdìngshuǐchǎndiàowèipǐnzhōng7zhǒngduìqiǎngjīběnjiǎsuānzhǐlèifángfǔjì
AT xuzhongxiang gùxiāngcuìqǔgāoxiàoyèxiāngsèpǔfǎcèdìngshuǐchǎndiàowèipǐnzhōng7zhǒngduìqiǎngjīběnjiǎsuānzhǐlèifángfǔjì
AT yinyao gùxiāngcuìqǔgāoxiàoyèxiāngsèpǔfǎcèdìngshuǐchǎndiàowèipǐnzhōng7zhǒngduìqiǎngjīběnjiǎsuānzhǐlèifángfǔjì
AT liuhan gùxiāngcuìqǔgāoxiàoyèxiāngsèpǔfǎcèdìngshuǐchǎndiàowèipǐnzhōng7zhǒngduìqiǎngjīběnjiǎsuānzhǐlèifángfǔjì
AT zhangxiaoyan gùxiāngcuìqǔgāoxiàoyèxiāngsèpǔfǎcèdìngshuǐchǎndiàowèipǐnzhōng7zhǒngduìqiǎngjīběnjiǎsuānzhǐlèifángfǔjì
AT dingtao gùxiāngcuìqǔgāoxiàoyèxiāngsèpǔfǎcèdìngshuǐchǎndiàowèipǐnzhōng7zhǒngduìqiǎngjīběnjiǎsuānzhǐlèifángfǔjì
AT zhangyong gùxiāngcuìqǔgāoxiàoyèxiāngsèpǔfǎcèdìngshuǐchǎndiàowèipǐnzhōng7zhǒngduìqiǎngjīběnjiǎsuānzhǐlèifángfǔjì
AT houyu gùxiāngcuìqǔgāoxiàoyèxiāngsèpǔfǎcèdìngshuǐchǎndiàowèipǐnzhōng7zhǒngduìqiǎngjīběnjiǎsuānzhǐlèifángfǔjì
AT wangmengru gùxiāngcuìqǔgāoxiàoyèxiāngsèpǔfǎcèdìngshuǐchǎndiàowèipǐnzhōng7zhǒngduìqiǎngjīběnjiǎsuānzhǐlèifángfǔjì
AT wulina gùxiāngcuìqǔgāoxiàoyèxiāngsèpǔfǎcèdìngshuǐchǎndiàowèipǐnzhōng7zhǒngduìqiǎngjīběnjiǎsuānzhǐlèifángfǔjì
AT tangqiting gùxiāngcuìqǔgāoxiàoyèxiāngsèpǔfǎcèdìngshuǐchǎndiàowèipǐnzhōng7zhǒngduìqiǎngjīběnjiǎsuānzhǐlèifángfǔjì