Green and rapid magnetic solid-phase extraction coupled with HPLC-UV for sensitive detection of multiple statins in tea-based functional foods

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-12 DOI:10.1016/j.lwt.2026.119148

Jian Gao , Jialong Wang , Jiejin Song , Yue Xing , Yuzhao Hou , Fengchao Wang , Jinghui Du , Jiang Wu , Liming Wang

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Abstract

The illegal addition of statins to tea-based products presents significant analytical challenges due to the complexity of the matrices involved. To address these challenges, we developed an ionic liquid-assisted magnetic solid-phase extraction (IL-MSPE) method coupled with HPLC-UV for the simultaneous determination of five statins. This protocol facilitates the rapid batch extraction of analytes within 6 min. The method demonstrated excellent linearity (R² ≥ 0.999, 0.1 to 20 μg/mL) and sensitivity, with limits of detection ranging from 0.022 to 0.054 μg/mL, and recovery rates between 89.2% and 117.5%. Density functional theory provided insights into a synergistic “dual-site” recognition mechanism, which is driven by π–π stacking, hydrogen bonding, and electrostatic interactions. Importantly, the method's compliance with green chemistry principles was validated by AGREE (0.77) and MoGAPI (90) metrics. Overall, this proposed workflow represents a reliable and high-throughput tool for monitoring unauthorized statin adulteration.

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绿色快速磁固相萃取-高效液相色谱-紫外联用检测茶基功能食品中多种他汀类药物

由于所涉及的矩阵的复杂性，非法添加他汀类药物到茶基产品中提出了重大的分析挑战。为了解决这些问题，我们建立了离子液体辅助磁固相萃取（IL-MSPE）结合高效液相色谱-紫外（HPLC-UV）同时测定5种他汀类药物的方法。该方案便于在6分钟内快速批量提取分析物。方法线性良好（R2≥0.999,0.1 ~ 20 μg/mL），灵敏度高，检出限为0.022 ~ 0.054 μg/mL，回收率为89.2% ~ 117.5%。密度泛函理论提供了由π -π堆叠、氢键和静电相互作用驱动的协同“双位点”识别机制的见解。重要的是，通过AGREE（0.77）和MoGAPI（90）指标验证了该方法符合绿色化学原则。总的来说，这个提议的工作流程代表了一个可靠和高通量的工具，用于监测未经授权的他汀类药物掺假。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.