Determination of polycyclic aromatic hydrocarbons (PAH4) in licorice root (Glycyrrhiza uralensis Fisch.) using dispersive solid–liquid extraction coupled with HPLC-FLD

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-03-12 DOI:10.1007/s10068-025-01844-9

Yun-Jin Cho, Tae Gyu Nam

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Abstract

This study aimed to quantify four polycyclic aromatic hydrocarbons (PAH4) in licorice roots. A novel analytical method, referred to as “dispersive solid–liquid extraction,” was applied to detect the PAH4 in licorice roots by HPLC coupled with fluorescence detector (FLD). Extraction solvent, adsorbent type, and amount were optimized to improve the extraction efficiency and achieve satisfactory clean-up. The satisfactory linearity, limit of detection, limit of quantification, recovery, and precision of PAH4 were acquired. Benzo[a]anthracene, chrysene, and benzo[a]pyrene were detected in some licorice root samples, whereas benzo[b]fluoranthene was not detected in any sample. None of the samples contained PAH4 levels higher than the maximum limit (MLs) established by the European Commission and Korean Ministry of Food and Drug Safety. These results suggest that the dispersive solid–liquid extraction method combined with HPLC-FLD is effective for the analysis of PAH4 in licorice roots and can be applied to a wide range of herbal medicines.

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分散固液萃取- HPLC-FLD法测定甘草中多环芳烃（PAH4）的含量

本研究旨在定量分析甘草根中4种多环芳烃（PAH4）的含量。采用高效液相色谱-荧光检测器（FLD）相结合的方法，建立了分散固液萃取法检测甘草根中PAH4的新方法。对萃取溶剂、吸附剂类型和用量进行优化，以提高萃取效率，达到满意的净化效果。获得了满意的线性、检出限、定量限、回收率和精密度。在一些甘草根样品中检测到苯并[a]蒽、蒽和苯并[a]芘，而在任何样品中均未检测到苯并[b]氟蒽。所有样品的PAH4含量均未超过欧盟委员会和韩国食品药品安全处规定的最大限量（MLs）。上述结果表明，分散固液萃取结合HPLC-FLD法对甘草根中PAH4的分析是有效的，可广泛应用于中草药中。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.