高效液相色谱法测定食品中姜黄素类化合物检测方法的建立-豆柴文库

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高效液相色谱法测定食品中姜黄素类化合物检测方法的建立
Title:DevelopmentofanHPLCMethodforDeterminationofCurcuminoidsinFoodSamples
Abstract:
Curcuminoids,agroupofnaturallyoccurringpolyphenoliccompoundsfoundinturmeric,havegainedsignificantattentionduetotheirtherapeuticpotentialandvarioushealthbenefits.Thisstudyaimedtoestablishanefficientandreliablehigh-performanceliquidchromatography(HPLC)methodforthedeterminationofcurcuminoidsinfoodsamples.Samplepreparation,chromatographicconditions,andvalidationparameterswereoptimizedtoensuretheaccuracyandprecisionofthedevelopedmethod.
Keywords:Curcuminoids,high-performanceliquidchromatography(HPLC),foodanalysis,methoddevelopment,validation.
1.Introduction
Curcuminoidsarebioactivecompoundswidelypresentinturmeric,acommonlyusedspiceandtraditionalmedicine.Theypossessnumerouspharmaceuticalproperties,includingantioxidant,anti-inflammatory,andanticancereffects.Detectionandquantificationofcurcuminoidsinvariousfoodproductsarecrucialforverifyingtheirpresenceandassessingtheirpotentialhealthbenefits.
2.MaterialsandMethods
2.1SamplePreparation
Foodsamples,includingspices,sauces,anddietarysupplements,werecollectedfromlocalmarkets.Thecurcuminoidswereextractedusingasuitablesolvent,suchasethanolormethanol.Anappropriateextractionmethod,includingsonicationorSoxhletextraction,wasdeterminedtomaximizetheextractionefficiencyofcurcuminoidsfromdifferentmatrices.
2.2ChromatographicConditions
TheHPLCanalysiswasperformedonasuitablestationaryphase,suchasaC18column,usinganisocraticorgradientelutionsystem.Themobilephasecomposition,flowrate,anddetectionwavelengthwereoptimizedtoachieveefficientseparationanddetectionofcurcuminoids.AUV-Visdetectorwasusedforquantification,andthecolumntemperaturewasmaintainedataconstantvaluetominimizevariability.
3.MethodValidation
ThedevelopedHPLCmethodwasextensivelyvalidatedtoensureitsaccuracy,precision,specificity,linearity,limitofdetection(LOD),andlimitofquantification(LOQ).Validationparameters,suchascalibrationcurve,recovery,andrepeatability,wereestablished