HPLC法测定保健食品中姜黄素含量及稳定性研究

Content detection and stability study of curcumin in health food by HPLC

目的建立保健食品中姜黄素的液相色谱法,并用于保健食品中姜黄素的稳定性研究。方法样品中的姜黄素经甲醇回流提取后,经Ultimate XB-C18(100 mm×4.6 mm,3μm)分离,流动相为乙腈-4%冰乙酸(48∶52,V/V),流速:0.8 ml/min;紫外检测波长为430 nm,根据保留时间定性,外标峰面积法定量。结果姜黄素在4.953 5μg/ml^79.256 0μg/ml内线性关系良好(r=1),样品的加标回收率为98.0%~103.5%,平均回收率为100.8%,RSD为2.0%;检出限为0.027μg/ml;定量限为0.093μg/ml,样品经过3个月的加速破坏性试验,检测其中的姜黄素含量平均下降比率为1.6%。结论该方法具有操作简便快速、分离效果好、精密度和准确性高、重现性好的特点,可为姜黄素类保健食品的质量控制提供方法参考,同时样品中姜黄素的含量变化不大,具有良好的稳定性。

Objective To establish a method for the determination of curcumin in health food and apply the method to study the stability of curcumin in the health food. Methods Curcumin in the samples was extracted by methanol reflux,then separation was performed on an Ultimate XB-C18 column（ 100 mm × 4. 6 mm,3 μm）; the mobile phase of acetonitrile-4% Glacial acetic acid（ 48 ︰ 52,V/V） was used at a flow rate of 0. 8 ml/min and the UV detection wavelength was set at 430 nm. Qualification was conducted according to the retention time,and the external standard peak area method was used for quantification.Results Good linearity was obtained（ r = 1） when the concentration of curcumin was within 4. 953 5 μg/ml-79. 256 0 μg/ml,the spiked recovery was within 98. 0%-103. 5%,the average recovery was 100. 8% and RSD was 2. 0%. The lowest detection limits was 0. 027 μg/ml; the limit of quantification was 0. 093 μg/ml. The average decrease rate of curcumin was 1. 6% after three months of accelerated destructive test on the samples. Conclusion The method is simple,fast,reproducible with good separation effect,high precision and accuracy,which can provide reference for the quality control of curcumin in health food.Meanwhile,the content of curcumin in the sample did not changed much,which indicated its stability.