High Performance Liquid Chromatography versus Stacking-Micellar Electrokinetic Chromatography for the Determination of Potentially Toxic Alkenylbenzenes in Food Flavouring Ingredients was written by Dang, Huynh N. P.;Quirino, Joselito P.. And the article was included in Molecules in 2022.Name: 6-Allyl-4-methoxybenzo[d][1,3]dioxole This article mentions the following:
Alkenylbenzenes, including eugenol, methyleugenol, myristicin, safrole, and estragole, are potentially toxic phytochems., which are commonly found in foods. Occurrence data in foods depends on the quality of the anal. methodologies available. Here, we developed and compared modern reversed-phase high performance liquid chromatog. (HPLC) and stacking-micellar electrokinetic chromatog. (MEKC) methods for the determination of the above alkenylbenzenes in food flavouring ingredients. The anal. performance of HPLC was found better than the stacking-MEKC method. Compared to other HPLC methods found in the literature, our method was faster (total run time with conditioning of 15 min) and able to sep. more alkenylbenzenes. In addition, the anal. methodol. combining an optimized methanol extraction and proposed HPLC was then applied to actual food flavouring ingredients. This methodol. should be applicable to actual food samples, and thus will be vital to future studies in the determination of alkenylbenzenes in food. In the experiment, the researchers used many compounds, for example, 6-Allyl-4-methoxybenzo[d][1,3]dioxole (cas: 607-91-0Name: 6-Allyl-4-methoxybenzo[d][1,3]dioxole).
6-Allyl-4-methoxybenzo[d][1,3]dioxole (cas: 607-91-0) belongs to dioxole derivatives. Dioxoles, particularly fluorinated dioxoles, are used as co-monomers to make polymers that find use in forming protective coatings for chemical resistance. 1,3-Benzodioxole can be synthesized from catechol with disubstituted halomethanes.Name: 6-Allyl-4-methoxybenzo[d][1,3]dioxole
Referemce:
1,3-Benzodioxole – Wikipedia,
Dioxole | C3H4O2 – PubChem