Determination of Curcuminoids in Food by High Performance Liquid Chromatography
  
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DOI:10.3969/j.issn.1004-4957.年份.月份
KeyWord:curcuminoids  high-performance liquid chromatography(HPLC)  determination
  
AuthorInstitution
张盼盼 ,钱疆 ,杨方,程权 ,陈健 ,张玉燕 1.福建农林大学食品科学学院;2.福建出入境检验检疫局检验检疫技术中心;3.福州大学化学系,食品安全分析与检测教育部重点实验室,福建省食品安全分析与检测重点实验室
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Abstract:
      An effective high performance liquid chromatographic(HPLC) method was developed for the determination of three curcuminoids,e.g.curcumin(CurⅠ),demethoxycurcumin(CurⅡ) and bisdemethoxycurcumin(Cur Ⅲ),in food.The analytes were extracted from homogenised samples using methanol,and separated on a YMCTM Carotenoid column(250 mm×4.6 mm,5 μm) by using methanol-water(A) and methyl teritary butyl ether(B) as mobile phase.The influences of experimental conditions were investigated.Under the optimal conditions,the calibration curves were linear in the range of 0.5-100 μg/mL,with correlation coefficients of 0.997 7-0.999 8.The average recoveries at spiked concentration range of 10-100 mg/kg ranged from 72.2% to 102% with relative standard deviations of 3.4%-13.8%.The limits of detection(LOD) of curcumin,demethoxycurcumin and bisdemethoxycurcumin were 6,5 mg/kg and 5 mg/kg,respectively.This method is suitable for the determination of curcuminoids in food.
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