Abstract

Coumarins are widely used due to their wide range of biological activities, but the long-term or excessive use of coumarin flavors can pose serious health hazards. Therefore, sensitive and specific methods for the quantification of these compounds in different matrices have been developed. In this review, an updated overview of the latest trends in sample preparation techniques and methods used to detect coumarins from March 2012 to April 2019 is provided. This study reviews different analytical methods (such as liquid chromatography coupled with different detectors, electrochemical sensors, capillary electrophoresis, etc.) and different pretreatment methods (such as liquid-liquid extraction, solid-phase extraction, dispersive liquid-liquid microextraction, etc.). Different methods for the pretreatment and determination of coumarins in plant, food, environmental, pharmaceutical and biological samples are summarized, discussed and compared.

• Highlights

• Progress in pretreatment and analytical methods of coumarins are summarized.

• Fundamentals, instrumentation and applications of purification and quantification are summarized and compared.

• Optimization of experimental conditions are discussed.

• Newly emerged eco-friendly methods are introduced.

摘要

香豆素因其广泛的生物活性而被广泛使用，但长期或过量使用香豆素香精会造成严重的健康危害。因此，已经开发了用于定量不同基质中这些化合物的灵敏且特异的方法。在本综述中，提供了 2012 年 3 月至 2019 年 4 月用于检测香豆素的样品制备技术和方法的最新趋势的更新概述。本研究综述了不同的分析方法（如液相色谱联用不同的检测器、电化学传感器、毛细管电泳等）和不同的前处理方法（如液液萃取、固相萃取、分散液液微萃取等）。 ）。植物、食品、食品中香豆素的不同预处理和测定方法

• 强调

• 综述了香豆素的前处理和分析方法的进展。

• 总结和比较了纯化和定量的基本原理、仪器和应用。

• 讨论了实验条件的优化。

• 介绍了新出现的环保方法。