Analysis of the neurotoxin anisatin in star anise by LC-MS/MS

作者：Mathon Caroline; Bongard Benjamin; Duret Monique; Ortelli Didier; Christen Philippe^*; Bieri Stefan

来源：FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE %26 RISK ASSESSMENT, 2013, 30(9): 1598-1605.

DOI：10.1080/19440049.2013.804955

• star anise
• anisatin
• Illicium verum
• Illicium anisatum
• confusion
• food safety
• quality control
• accelerated solvent extraction
• LC-MS
• MS

The aim of this work was to develop an analytical method capable of determining the presence of anisatin in star anise. This neurotoxin may induce severe side effects such as epileptic convulsions. It is therefore of prime importance to have rapid and accurate analytical methods able to detect and quantify anisatin in samples that are purportedly edible star anise. The sample preparation combined an automated accelerated solvent extraction with a solid-supported liquid-liquid purification step on EXtrelut((R)). Samples were analysed on a porous graphitic carbon HPLC column and quantified by tandem mass spectrometry operating in the negative ionisation mode. The quantification range of anisatin was between 0.2 and 8mgkg(-1). The applicability of this validated method was demonstrated by the analysis of several Illicium species and star anise samples purchased on the Swiss market. High levels of anisatin were measured in Illicium lanceolatum, I. majus and I. anisatum, which may cause health concerns if they are misidentified or mixed with edible Illicium verum.

• 出版日期2013-9-1