Alkenylbenzenes are natural toxins with genotoxic and carcinogenic effects in rodents, which are highly present in condiments frequently consumed. The aim of this study was the development of the first multi-analyte method for the determination of eight alkenylbenzenes (eugenol, methyl eugenol, acetyl eugenol, trans-isoeugenol, safrole, estragole, myristicin and trans-anethole) in different pepper varieties by gas chromatography coupled to high-resolution mass spectrometry (GC-HRMS-Q-Orbitrap) in combination with a simple ultrasound-assisted extraction method (UAE). The method was successfully validated, and it was applied for studying the presence of these analytes in peppers as well as to elucidate the effects of the berries' maturity and the geographical origin on alkenylbenzene contents. The analysis of the pepper samples showed that eugenol (10.5-120 mg/kg), trans-anethole (10.7-42.7 mg/kg) and estragole (2.2-45.7 mg/kg) tended to be the most detected alkenylbenzenes at high levels, whereas trans-isoeugenol (0.69-3.6 mg/kg) and safrole (0.20-3.0 mg/kg) were minor components. Estragole (PubChem CID: 8815); trans-anethole (PubChem CID: 637563); Myristicin (PubChem CID: 4276); Safrole (PubChem CID: 5144); Eugenol (PubChem CID: 3314); Methyl eugenol (PubChem CID: 7127); Acetyl eugenol (PubChem CID: 7136); trans-Isoeugenol (PubChem CID: 853433); Caffeine (PubChem CID: 2519); Dicyclohexylmethanol (PubChem CID: 78197).

中文翻译：

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一种基于气相色谱-高分辨率质谱（GC-HRMS-Q-Orbitrap）的新策略，用于测定胡椒及其品种中的烯基苯。

烯基苯是在啮齿动物中具有遗传毒性和致癌作用的天然毒素，在经常食用的调味品中含量很高。这项研究的目的是开发第一种通过气体分析法测定不同辣椒品种中的八个烯基苯（丁子香酚，甲基丁子香酚，乙酰丁香酚，反式异丁香酚，黄樟脑，雌二醇，肉豆蔻苷和反式茴香脑）的多分析物方法色谱联用高分辨率质谱仪（GC-HRMS-Q-Orbitrap）结合简单的超声辅助提取方法（UAE）。该方法已成功验证，可用于研究辣椒中这些分析物的存在，并阐明浆果的成熟度和地理来源对烯基苯含量的影响。胡椒样品的分析表明，丁香酚（10.5-120 mg / kg），反茴香，（10.7-42.7 mg / kg）和雌草酮（2.2-45.7 mg / kg）往往是在高水平下检测到最多的烯基苯，反式异丁香酚（0.69-3.6 mg / kg）和黄樟脑（0.20-3.0 mg / kg）是次要成分。Estragole（PubChem CID：8815）; 反式茴香脑（PubChem CID：637563）; 桃红霉素（PubChem CID：4276）; Safrole（PubChem CID：5144）; 丁香酚（PubChem CID：3314）; 甲基丁香酚（PubChem CID：7127）; 乙酰丁香酚（PubChem CID：7136）; 反异丁香酚（PubChem CID：853433）; 咖啡因（PubChem CID：2519）; 二环己基甲醇（PubChem CID：78197）。0 mg / kg）是次要成分。Estragole（PubChem CID：8815）; 反式茴香脑（PubChem CID：637563）; 桃红霉素（PubChem CID：4276）; Safrole（PubChem CID：5144）; 丁香酚（PubChem CID：3314）; 甲基丁香酚（PubChem CID：7127）; 乙酰丁香酚（PubChem CID：7136）; 反异丁香酚（PubChem CID：853433）; 咖啡因（PubChem CID：2519）; 二环己基甲醇（PubChem CID：78197）。0 mg / kg）是次要成分。Estragole（PubChem CID：8815）; 反式茴香脑（PubChem CID：637563）; 桃红霉素（PubChem CID：4276）; Safrole（PubChem CID：5144）; 丁香酚（PubChem CID：3314）; 甲基丁香酚（PubChem CID：7127）; 乙酰丁香酚（PubChem CID：7136）; 反异丁香酚（PubChem CID：853433）; 咖啡因（PubChem CID：2519）; 二环己基甲醇（PubChem CID：78197）。