Analysis of Curcumin by High Performance Thin-Layer Chromatoraphy(HPTLC)

FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (6): 156-159.

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Analysis of Curcumin by High Performance Thin-Layer Chromatoraphy(HPTLC)

XU Zhong-Xi, WANG Kun-Bo

1.College of Food Science and Technology,Hunan Agricultural University;2.Hunan Provincial Engineering Research Center for Natural Products

Online:2004-06-15 Published:2011-10-24

Abstract

Abstract: The thin-layer chromatographic method of curcumin was developed by the use of chloroform-methanol-formic acid(96:4:0.7 in volume ratio) as a mobile phase and on GF254 silica gel plate. The Rf value of cuecumin was 0.70. The calibration curvewas linear (r=0.9983) in the range of 27～216ng of curcumin and the average recovery of 102.08%.The results showed it to bea simple, rapid sensitive and reproducible method for the determination of curcumin in curcuma samples and curcumin extract.

Key words: thin-layer chromatography, curcuma Longa, curcumin, thin-layer scan

XU Zhong-Xi, WANG Kun-Bo. Analysis of Curcumin by High Performance Thin-Layer Chromatoraphy(HPTLC)[J]. FOOD SCIENCE, 2004, 25(6): 156-159.

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Analysis of Curcumin by High Performance Thin-Layer Chromatoraphy(HPTLC)

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