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利用 NMR 简便方法对姜黄中姜黄素类成分进行分析。

Facile NMR approach for profiling curcuminoids present in turmeric.

机构信息

Department of Spice and Flavour Science, Council of Scientific and Industrial Research - Central Food Technological Research Institute, Mysuru, Karnataka 570 020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.

Department of Spice and Flavour Science, Council of Scientific and Industrial Research - Central Food Technological Research Institute, Mysuru, Karnataka 570 020, India.

出版信息

Food Chem. 2021 Mar 30;341(Pt 2):128646. doi: 10.1016/j.foodchem.2020.128646. Epub 2020 Nov 16.

Abstract

Curcumin, together with demethoxycurcumin and bisdemethoxycurcumin as a whole called curcuminoids, is an active phytochemical constituent present in the turmeric. When it comes to their analysis, most will rely on UV-Visible spectroscopy, HPLC and LC-MS methods. Looking to improve productivity, time and simplicity, we are proposing a H NMR based approach for curcuminoids analysis and its applications to different geographical regions. In the present work, sample preparation protocol is reported for the simultaneous determination of curcuminoids using H NMR. For the quantification of curcuminoids, 6-7 ppm vinylic proton region in the H NMR spectrum was used, where acetone was observed as the suitable solvent in terms of curcuminoids solubility and proper resolution of peak. The result shows that curcumin (46.8-59.50%) was major among all varieties, followed by DMC (22.15-27.70%) and BDMC (17.52-30.29%) except in Andhrapradesh variety, where BDMC (30.29%) was more than DMC (22.89%). These studies were further supported by HPLC analysis.

摘要

姜黄素与脱甲氧基姜黄素和双脱甲氧基姜黄素一起被称为姜黄素类化合物,是姜黄中的一种活性植物化学成分。在分析它们时,大多数人将依赖于紫外可见光谱、HPLC 和 LC-MS 方法。为了提高生产力、时间和简单性,我们提出了一种基于 1H NMR 的方法来分析姜黄素类化合物,并将其应用于不同的地理区域。在目前的工作中,报告了一种使用 1H NMR 同时测定姜黄素类化合物的样品制备方案。为了定量测定姜黄素类化合物,在 1H NMR 光谱中使用了 6-7 ppm 处的乙烯质子区域,其中丙酮在姜黄素类化合物的溶解度和峰的适当分辨率方面被观察为合适的溶剂。结果表明,在所有品种中,姜黄素(46.8-59.50%)是主要成分,其次是脱甲氧基姜黄素(22.15-27.70%)和双脱甲氧基姜黄素(17.52-30.29%),但在安得拉邦品种中,双脱甲氧基姜黄素(30.29%)多于脱甲氧基姜黄素(22.89%)。这些研究还得到了 HPLC 分析的支持。

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