Determination of myristicin in commonly spices applying SPE/GC

► The method of myristicin determination in commonly spices is presented. ► The method is characterized by: high yield (100%); low detection limit 1.35ngg−1. ► High precision (RSD below 2.4%) and excellent linearity R2⩾0.9998. The increasing use of myristicin (a component of nutmeg) as a cheap hallu...

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Bibliographic Details
Published in:Food and chemical toxicology 2012-07, Vol.50 (7), p.2362-2367
Main Authors: Dawidowicz, Andrzej L., Dybowski, Michal P.
Format: Article
Language:English
Subjects:
Benzyl Compounds - analysis
Biological and medical sciences
detection limit
Dioxolanes - analysis
foods
gas chromatography
Gas Chromatography-Mass Spectrometry - methods
General pharmacology
Limit of Detection
Medical sciences
Miristica fragrans
Myristicin
nutmeg
Nutmeg essential oil
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
Pyrogallol - analogs & derivatives
Pyrogallol - analysis
solid phase extraction
Solid Phase Extraction - methods
solvents
Spices
Spices - analysis
Toxicology
USE/SPE/GC
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Summary:► The method of myristicin determination in commonly spices is presented. ► The method is characterized by: high yield (100%); low detection limit 1.35ngg−1. ► High precision (RSD below 2.4%) and excellent linearity R2⩾0.9998. The increasing use of myristicin (a component of nutmeg) as a cheap hallucinogenic intoxicant requires from the world of science the elaboration of new methods for determination of this compound in daily-use foodstuffs. The present study describes a fast, simple and sensitive method of myristicin analysis in nutmeg and spices containing it using gas chromatography combined with ultrasonic solvent extraction and solid phase extraction processes. The developed method is characterized by high recovery (almost 100%), a low detection limit 1.35ngg−1 and good repeatability (average RDS value equal 2.39%). The presented analytical approach constitutes a substantial improvement on previously reported methods for myristicin analysis and seems to be the method of choice for determining the amount of the compound in spices containing nutmeg.
ISSN:0278-6915
1873-6351
DOI:10.1016/j.fct.2012.04.013