Razi Herbal Medicines Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran.
Faculty of Pharmacy, Lorestan University of Medical Sciences, Khorramabad, Iran.
J Sep Sci. 2020 Jul;43(13):2513-2520. doi: 10.1002/jssc.202000001. Epub 2020 May 4.
A simple, efficient, and rapid sample preparation method based on aeration-assisted homogeneous liquid-liquid microextraction was developed for determination of curcumin in food samples by high-performance liquid chromatography. The centrifuge step has been eliminated in this procedure. The effects of some variables, such as pH, volume of extraction solvent, extraction time, and salt effect, were studied through a Box-Behnken design method. Under the optimum conditions, calibration curves of curcumin were linear in the range of 0.08-4000 μg/mL with R = 0.997. Limit of detection and relative standard deviation were 0.019 μg/mL and 3.01%, respectively. The preconcentration factor achieved was 166. The proposed method was successfully applied to determination of curcumin in various food samples.
建立了一种基于曝气辅助均相液相微萃取的简单、高效、快速的样品前处理方法，用于高效液相色谱法测定食品中姜黄素的含量。该方法省去了离心步骤。通过 Box-Behnken 设计方法研究了一些变量（如 pH 值、萃取溶剂体积、萃取时间和盐效应）的影响。在最佳条件下，姜黄素的校准曲线在 0.08-4000μg/mL 范围内呈线性，相关系数为 0.997。检测限和相对标准偏差分别为 0.019μg/mL 和 3.01%。浓缩因子达到 166。该方法成功应用于各种食品样品中姜黄素的测定。
