Journalartikel

Jahr der Veröffentlichung: 2018

Seiten: 1182-1191

Zeitschrift: Food Chemistry

Bandnummer: 239

DOI Link: https://doi.org/10.1016/j.foodchem.2017.07.058

Verlag: Elsevier

Abstract: 

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/>400 nm after stabilization. Limits of detection and quantification were 200 and 400 pg/band, respectively. Over all different sample types, the contents ranged from 0.3 to 5129 mg/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 100 ng/band. (C) 2017 Elsevier Ltd. All rights reserved.

Harvard-Zitierstil: Krüger, S., Winheim, L. and Morlock, G. (2018) Planar chromatographic screening and quantification of coumarin in food, confirmed by mass spectrometry, Food Chemistry, 239, pp. 1182-1191. https://doi.org/10.1016/j.foodchem.2017.07.058

APA-Zitierstil: Krüger, S., Winheim, L., & Morlock, G. (2018). Planar chromatographic screening and quantification of coumarin in food, confirmed by mass spectrometry. Food Chemistry. 239, 1182-1191. https://doi.org/10.1016/j.foodchem.2017.07.058