SPE-HPLC法快速测定食品中的米酵菌酸及其膳食风险评估

建立了固相萃取-高效液相色谱测定食品中米酵菌酸残留的方法，并评估了米酵菌酸的膳食风险水平。以米粉、银耳、玉米粉、椰子发酵饮料为研究对象，样品经过1%乙酸-乙腈（V/V）提取后，采用Poly-Sery MAX强阴离子交换柱进行净化，Athena C₁₈-WP（4.6×250 mm, 5 μm）分离，以甲醇:1%乙酸-水（80:20，V/V）为流动相，269 nm为定量波长，二级管阵列检测器分析。结果表明，在优化色谱条件下，米酵菌酸在0.01~2.0 μg/mL的质量浓度范围内线性良好，相关系数为0.9999；在4种基质中进行低、中、高3个水平加标，加标回收率在90.0%~104.0%，相对标准偏差<5%（n=6），检出限和定量限分别为2.0、6.7 μg/kg，该方法前处理简便快速，精确灵敏，回收率高，适用于各类食品中米酵菌酸含量的准确定量分析；膳食风险评估结果表明，米酵菌酸的膳食危害商值为0.0747，远低于临界值1，对消费者的膳食安全构成威胁的概率较低。

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.