고체상 추출 전처리 및 HPLC-UV를 이용한 수산물 중 domoic acid의 분석

초록

Domoic acid (DA), a neurotoxin produced naturally by diatoms, is responsible for incidents of amnesic shellfish poisoning. In this study, a modified analytical method was established to determine domoic acid in seafood using solid phase extraction cleanup and optimizing the amount of sample and extraction solvent to reduce interference effects. The modified method using high-performance liquid chromatography with ultraviolet detection was validated using three seafood matrices (mussel, red snow crab, and anchovy) at three concentrations (1, 2, and 4 mg/kg) and compared to the Food Code method. Compared to the Food Code method, the modified method showed better performance in terms of linearity (R2 >0.999), detection limit (0.02–0.03 mg/kg), quantification limit (0.05–0.09 mg/kg), intra-/inter-day accuracy (86.2–100.4%), and intra-/inter-day precision (0.2–4.0%). Furthermore, the method was successfully applied for the analysis of 87 seafood samples marketed in Korea, and DA was detected at a low concentration of 140 µg/kg in one anchovy sample. These results suggest that the modified method can be used for routine determination of DA in seafood.

키워드