Determination of bongkrekic acid and isobongkrekic acid in rice noodles by HPLC-Orbitrap HRMS technology using magnetic halloysite nanotubes.

Food Chem

Guangzhou Quality Supervision and Testing Institute, Guangzhou 511447, China; Research Center of Risk Dynamic Detection and Early Warning for Food Safety of Guangzhou City, Guangzhou 511447, China; Key Laboratory of Detection Technology for Food Safety of Guangzhou City, Guangzhou 511447, China.

Published: May 2021

The existing extraction and detection methods of bongkrekic acid (BKA) and isobongkrekic acid (IBKA) are complex, time-consuming and solvent-consuming. In this work, a simple and fast pre-concentration procedure based on FeO/HNTs was developed for the determination of BKA and IBKA in rice noodles using HPLC-Orbitrap HRMS. The structure and morphology of FeO/HNTs was characterized by means of XRD, SEM, FT-IR and VSM. Parameters affecting the extraction efficiency including adsorbent amount, pH, extraction time, type and volume of eluent were investigated by employing the response surface method. Results indicated that the proposed method had favorable linearity in the concentration range of 2-200 μg/L with a correlation coefficient >0.998. Method LOD and LOQ were 0.3 μg/kg and 1.0 μg/kg, respectively. Finally, the method was successfully applied to determine BKA and IBKA in rice noodle samples from southern China with recoveries ranging from 79.8% to 102.6% and relative standard deviation (RSD) of 4.2%-7.1%.

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http://dx.doi.org/10.1016/j.foodchem.2020.128682DOI Listing

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