反相高效液相色谱法测定肉松制品中姜黄素的含量

Determination of Curcumin in Dried Meat Floss by RP-HPLC

建立了肉松制品中姜黄素含量的反相高效液相色谱测定方法。35℃下,以Ultimate XB-C18（4.6mm×150 mm,5μm）为分析柱,乙腈和0.1%磷酸水溶液（pH2.2）作流动相（体积比为50∶50）等度洗脱,流速1.0 mL/min,425 nm波长下检测。结果表明姜黄素在1.69~169μg/mL浓度范围内呈良好的线性关系,线性回归系数r=0.999 9,方法检出限为1.0 mg/kg,实际样品加标回收率范围为86.9%~94.5%,相对标准偏差为4.6%~7.8%（n=6）。该方法准确可靠、重复性好,可用于肉松制品中姜黄素含量测定。

A method of high performance liquid chromatography （HPLC） was developed for the separation and determination of curcumin in Dried Meat Floss. The HPLC separation was carried out on aUltimate XB-C18 column （4.6 mm× 150 mm, 5 μm）. A mixture of acetonitrile and 0.1% phosphoric acid solution （pH 2.2） （50 ： 50, V/V） was used as mobile phase at a flow rate of 1.0 mL/min. The column temperature was kept below 35℃, and the detection wavelength was set at 425 nm. The linear range was 1.69-169 μg/mL, a good correlation coefficient was obtained, r=0.999 9. Satisfactory recoveries （86.9%~94.5% for methanol） were achieved, and RSD were 4.6%~7.8% （n=6）. The method was proved to be simple and accurate, and has been applied in the determination of curcumin in dried meat floss.