HPLC 法测定面制品中的姜黄色素

摘要

A sensitive and efficient method based on high performance liquid chromatography (HPLC)was developed for simultaneous identification and quantification of three curcuminoids in flour products. The samples were diluted with methanol:water(7∶3,v/v)and three curcumirls were extracted. Kinetex PFP(five fluorinated phenyl)column(250 mm x 4.6 mm,5 μm),was used with a 0.1% formic acid water solution and 0.1% formic acid acetonitrile solution as mobile phase. The flow rate was 1.0 mL/min,detection wavelength was 420 nm,and injection volume was 4.0 μL. The results showed a good linearity in 1.0~100.0 μg/mL. The limit of quantity(LOQ)of the method was 10.0 mg/kg. Curcumin was detected in the actual samples such as the instant noodles,and the levels was all within the 50 mg/kg,complied with the regulations of GB 2760–2014.%建立高效液相色谱法测定面制品中姜黄色素添加剂含量的方法，用甲醇∶水（7∶3，v/v）稀释并提取面饼样品中的三种姜黄素，采用 Kinetex PFP 五氟苯基柱（250 mm×4.6 mm，5μm）色谱柱，以0.1%甲酸水溶液和0.1%甲酸乙腈溶液为流动相，流速为1.0 mL/min，检测波长为420 nm，进样量为4μL。结果表明，三种姜黄素分别在1.0~100μg/mL 范围内具有良好的线性关系，方法的定量限为10 mg/kg。实际样品检测发现，袋装方便面和咖喱味点心面的面饼中均检出姜黄素，总姜黄素含量均在50 mg/kg 以内，符合 GB 2760–2014的限量规定。