关键词: 高效液相色谱法, 快速测定, 酱腌菜, 姜黄素

Abstract:

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).