Implementing magnetic molecularly imprinted solid phase extraction to analytical method for determination of 2-phenethylamine in cocoa powder and chocolate by LC-MS/MS system

被引：1

作者：

Sobiech, Monika ^{[1
]}

Lulinski, Piotr ^{[1
]}

Synoradzki, Karol ^{[2
]}

Bednarchuk, Tamara J. ^{[3
]}

Janczura, Marta ^{[1
]}

Provorova, Veronika ^{[4
]}

Giebultowicz, Joanna ^{[5
]}

机构：

[1] Med Univ Warsaw, Fac Pharm, Dept Organ & Phys Chem, Banacha 1, PL-02097 Warsaw, Poland

[2] Polish Acad Sci, Inst Mol Phys, Smoluchowskiego 17, PL-60179 Poznan, Poland

[3] Polish Acad Sci, Inst Low Temp & Struct Res, Okolna 2, PL-50422 Wroclaw, Poland

[4] Bogomolets Natl Med Univ, Fac Pharm, Dept Med Chem & Toxicol, Shevchenko Blvd 13, UA-01601 Kyiv, Ukraine

[5] Med Univ Warsaw, Fac Pharm, Dept Drug Chem Pharmaceut & Biomed Anal, Banacha 1, PL-02097 Warsaw, Poland

来源：

MICROCHEMICAL JOURNAL | 2024年 / 205卷

关键词：

Chocolate; Cocoa; Core-shell material; Magnetic molecularly imprinted polymer; Magnetic solid phase extraction; 2-Phenethylamine; BIOGENIC-AMINES; TRACE AMINES; ADSORPTION; SEPARATION; POLYMERS; DYNAMICS; BEANS; AREA;

D O I：

10.1016/j.microc.2024.111155

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

The main aim of this study was to design, develop, and apply magnetic molecularly imprinted polymer ( MMIP ) during sample pretreatment before liquid chromatography tandem mass spectrometry (LC-MS/MS) 2-phenylethylamine determination in cocoa powder and chocolate samples. The morphology and structure of MMIP, , obtained from methacrylic acid (monomer) and trimethylolpropane trimethacrylate (cross-linker) were characterized using scanning electron microscopy, nitrogen sorption analyses, infra-red spectroscopy, X-ray diffraction measurements, vibrating-sample magnetometry, and thermogravimetry analyses. The analyte adsorption mechanism on MMIP was studied using computational simulation. The magnetic solid phase extraction procedure on MMIP was optimized, resulting in a relative matrix effect of 6.2% for cocoa powder and 2.8 % for chocolate. The LC-MS/MS quantified the 2-phenethylamine in eighteen cocoa powder and chocolate samples, showing a concentration range between 2.4 and 8.7 mu g g- 1 .

引用

页数：10

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