An in-situ Analysis of Curcumin from Foodstuffs

Abstract

Abstract: In this study, a bathochromic spectral shift of curcumin in alcohol under alkali condition was observed. The spectral character of curcumin before the bathochromic shift was consequently compared with that after the shift. Curcumin from foods was able to be identified based on this observation. Additionally, an attempt was also made in this study to quantify curcumin by visible spectroscopy at maximum absorption wavelength determined after bathochromic shift. Those efforts established a solid base to develop an in-situ analytical protocol of curcumin from foods.

Key words: Curcumin, bathochromic shift, in-situ analysis

HUI Bo-Di, PEI Ling-Peng, WANG Zheng, TANG Xiu-Hua. An in-situ Analysis of Curcumin from Foodstuffs[J]. FOOD SCIENCE, 2005, 26(9): 388-391.

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An in-situ Analysis of Curcumin from Foodstuffs

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