| 高效液相色谱法测定食品中的姜黄素 |
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| 引用本文： | 夏春.高效液相色谱法测定食品中的姜黄素[J].化学分析计量,2011,20(1):54-55. |
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| 作者姓名： | 夏春 |
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| 作者单位： | 安徽国家农业标准化与监测中心,合肥,230051 |
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| 摘 要： | 食品中的姜黄素经甲醇提取、净化后,以液相色谱-紫外检测器外标法定量检测.色谱条件:反相C<,18>色谱柱(250 mm x4.6 mm,5μm),以乙腈-0.05%乙酸氨水溶液为流动相等度洗脱,流速为1.0 mL/min.姜黄素质量浓度在0.5-50.0μg/mL范围内与峰面积呈线性关系,回归方程y=7440x-295...
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| 关 键 词： | 姜黄素 食品 高效液相色谱 |
DETERMINATION OF THE CURCUMIN IN FOOD BY HPLC |
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| Xia Chun.DETERMINATION OF THE CURCUMIN IN FOOD BY HPLC[J].Chemical Analysis And Meterage,2011,20(1):54-55. |
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| Authors: | Xia Chun |
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| Affiliation: | Xia Chun (Anhui National Agriculture Standardization and Monitor Center,Hefei230051,China) |
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| Abstract: | Cureumin in samples was extracted by methanol, and determinated by HPLC after purification. The chromatography column was C18 （250 mm×4 . 6 mm,5 μm）, the mobile phase was acetonitrile - 0.05% ammonium acetate solution with/low rate of 1.0 mL/min. The results showed that in the 0.5 - 50.0 p,g/mL linear range, the regression equation of curcumi concentration and peak area was y =7 440x- 29 500 with correlation coefficient of r = 0.999 8. The detection limit was 1 mg/kg, recovery was 89% - 98%. The relative standard deviation was 1.13% -3.26% （n = 6）. |
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| Keywords: | curcumin food HPLC |
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