Siddiqui Nasir Ali
Department of Pharmacognosy, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh-11451, Kingdom of Saudi Arabia.
Pak J Pharm Sci. 2015 Jan;28(1 Suppl):299-305.
Charismatic therapeutic potential of curcumin in biological research have triggered an interest to explore the thermal degradation pattern of curcumin, formation of ferulic acid and vanillin as degraded metabolites at different temperatures in methanol and corn oil. The results revealed 47% w/w loss of curcumin along with formation of 17% w/w vanillin and 9% w/w ferulic acid at boiling temperature of methanol while oil samples show 38.9% w/w loss of curcumin but not confirming the formation of ferulic acid and vanillin. Findings of this study revealed that formation of vanillin in methanol starts around 50°C and its concentration goes on increasing up to 70°C and then further degraded at boiling temperature of methanol. Formation of ferulic acid begins around 60°C and initially increases with rise of temperature and then decreases approaching boiling point of methanol. Vanillin as well as ferulic acid was absent in corn oil samples though degradation of curcumin was observed by reduction in peak area of curcumin. The present study was done by applying a validated high-performance thin-layer chromatography method. The method involved glass-backed HPTLC plates precoated with silica gel 60F254 as the stationary phase and toluene: ethyl acetate: methanol (8:1:1, v/v/v) as mobile phase.
姜黄素在生物学研究中的独特治疗潜力引发了人们对其热降解模式的兴趣，即在甲醇和玉米油中不同温度下作为降解代谢产物的阿魏酸和香草醛的形成。结果显示，在甲醇沸腾温度下，姜黄素损失了47%（w/w），同时形成了17%（w/w）的香草醛和9%（w/w）的阿魏酸，而油样中姜黄素损失了38.9%（w/w），但未证实阿魏酸和香草醛的形成。本研究结果表明，甲醇中香草醛的形成始于50°C左右，其浓度在70°C之前持续增加，然后在甲醇沸腾温度下进一步降解。阿魏酸的形成始于60°C左右，最初随温度升高而增加，然后在接近甲醇沸点时降低。尽管通过姜黄素峰面积的减少观察到了姜黄素的降解，但玉米油样品中不存在香草醛和阿魏酸。本研究采用经过验证的高效薄层色谱法进行。该方法采用预涂硅胶60F254的玻璃背板HPTLC板作为固定相，甲苯：乙酸乙酯：甲醇（8:1:1，v/v/v）作为流动相。
