姜黄、咖喱中三种姜黄素的含量测定

Objective: To establish a method for determination of bisdemethoxycurcumin, demethoxycurcumin and curcumin in Curcuma longa and curry. Method: The samples were analyzed on ultimate XB C18(250 mm x 4.6 mm, 5μm) column, with acetonitrile: 4% acetic acid (40:60) as mobile phase. The flow rate was 1.0 mL/min and column temperature was maintained at 20 ℃. The detection wavelength was set at 418 nm. Results: The calibration curves of bisdemethoxycurcumin, demethoxycurcumin and curcumin were linear in the range of 0.00056～0.7μg (r=0.9999), 0.000592～0.74μg (r=0.9999), 0.002376～2.97μg (r=0.9999) respectively; the average recoveries (n=5) were 100.93%, 101.13%, 99.42% respectively. Conclution: the results indicated: this method is rapid, simple and repeatable, and can be used for the determination of the three curcumins in turmeric and curry. The contents of bisdemethoxycurcumin, demethoxycurcumin and curcumin varied greatly in different commercially available Curcuma longa and different brands of curry. The average ratio of Curcuma longa in curry powder is 87.8%; however, the corresponding ratio in massive curry, curry sauce and curry juice is only 3.3%.