摘要
为探讨用高效液相色谱法快速测定酱腌菜中姜黄素的方法,对提取条件、提取方法、流动相等进行优化实验。结果表明:采用ZORBAX SB C18(150mm×4.6mm,5μm)分析柱,磷酸溶液(pH2.5)-乙腈(50:50,V/V)为流动相,420nm的检测波长可以达到理想的分离效果和满意的检出限;该法重复性好,定量检出限为1.5mg/kg、线性范围为1.5～2900.0mg/kg、加标回收率均在95%～108%之间、相对标准偏差均在0.9%～1.6%(n=5)之间。超声提取法和保温振荡浸提法是提取酱腌菜中姜黄素的简单高效的方法。
In this study, the rapid determination of curcumin in preserved vegetables by high performance liquid chromatogram （HPLC） was investigated. The extraction conditions, extraction methods and mobile phase selection were optimized. Results indicated that the optimal determination conditions were ZORBAX SB C18 （150 mm × 4.6 mm, 5 μm） as the chromatographic column, phosphorous acid solution （pH 2.5）-acetonitrile ratio of 50：50, and determination wavelength of 420 nm. Under the optimal determination conditions, ideal separation effect and satisfactory detection limit were achieved. This determination method is characteristics of good repeatability. Meanwhile, the detection limit and linear range of this method were 1.5 mg/kg and 1.5 -2900.0 mg/kg, respectively. Recovery rate of this method was in the range of 95%-108% with relative standard deviation of 0.9%-1.6% （n=5）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第24期318-321,共4页
Food Science
关键词
高效液相色谱法
快速测定
酱腌菜
姜黄素
high performance liquid chromatography （HPLC） method
rapid determination
preserved vegetables
curcumin
