4.7 Article

Rapid quantitation of curcumin in turmeric via NMR and LC-tandem mass spectrometry

期刊

FOOD CHEMISTRY
卷 113, 期 4, 页码 1239-1242

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.08.014

关键词

Curcumin; Turmeric; Curcuma longa; Quantitative nuclear magnetic resonance; LC-tandem mass spectrometry; Validation; Uncertainty

向作者/读者索取更多资源

A rapid, sensitive and accurate (1)H NMR method has been developed for the quantitation of curcumin isolated from Curcuma longo rhizome (turmeric) extract, the results of which were compared with a validated LC-MS/MS method. The relative standard deviations of the methods were found to be 2.49% and 3.48% for the (1)H NMR and LC-MS/MS methods, respectively. The correlation coefficients were 0.998 for (1)H NMR and 0.995 for LC-MS/MS assay in the calibration range. The recoveries at 5 mg mL(-1) and 50 mu g mL(-1) concentrations averaged to 99-101% for both techniques, respectively. The uncertainty of the measurement Of curcumin via (1)H NMR spectroscopy was determined to he 5.80% while in LC-ESI-MS/MS method was 7.38%. (C) 2008 Elsevier Ltd. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据