Determination of Six Eugenol Residues in Aquatic Products by Gas Chromatography-Orbitrap Mass Spectrometry

Author:

Huang Yunxia1ORCID,Li Qiang1ORCID,Zhang Yali1ORCID,Meng Zhijuan1ORCID,Yuan Xiaoxuan1ORCID,Fan Sufang1ORCID,Zhang Yan1ORCID

Affiliation:

1. Hebei Food Inspection and Research Institute, Heibei Food Safety Key Laboratory, Shijiazhuang 050227, Hebei, China

Abstract

Eugenol compounds are widely used in the circulation and transportation of fresh aquatic products because of their good anesthetic effects. However, some studies have shown that eugenol compounds are potential carcinogens. Therefore, in order to ensure the edible safety of aquatic products, eugenol compounds in aquatic products need to be screened quickly. A method for determination of six eugenol residues in aquatic products was established by multiplug filtration cleanup (m-PFC), combined with gas chromatography-Orbitrap mass spectrometry (Orbitrap GC-MS). Samples were ultrasonically extracted with acetonitrile, and the extracts were frozen at −18°C for 1 h, then purified with the m-PFC column, and detected by Orbitrap GC-MS in full scan mode. The results showed the linear relationships for six eugenols were good in the range of 0.001–0.1 μg/mL, and the correlation coefficients (R2) were above 0.9950. The limits of detection (LODs) were 2–10 μg/kg, and the limits of quantitation (LOQs) were 5–20 μg/kg. The average recoveries at the spiked levels of 5–200 μg/kg were in the range of 76.4%–105.1%, with relative standard deviations (RSDs) of 1.2%–7.5%. Eighty aquatic products were detected by this method, of which only eugenol was detected in 12 samples, and eugenol and isoeugenol were detected in two samples at the same time. The other eugenol compounds were not detected in any sample. The detection rate of positive samples was 17.5%. The method is simple, accurate, and suitable for the rapid screening of eugenol compounds in aquatic products.

Funder

National Key Research and Development Program of China

Publisher

Hindawi Limited

Subject

Safety, Risk, Reliability and Quality,Food Science

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