| Literature DB >> 25213973 |
Rui Li1, Cheng Xiang2, Min Ye3, Hui-Fang Li4, Xing Zhang5, De-An Guo6.
Abstract
A validated and sensitive HPLC-UV-MS method was developed for qualitative and quantitative analysis of curcuminoids in eight herbal medicines derived from four Curcuma species. The samples were separated on a YMC ODS-A C18 column with a gradient elution of acetonitrile and 0.1% formic acid. Curcumin, demethoxycurcumin and bisdemethoxycurcumin showed good linearity (r>0.9998) in the concentration ranges of 4.88-625, 4.29-550 and 3.98-510μg/mL, respectively. The results suggested that the contents of three major curcuminoids in different herbal medicines varied significantly. Curcuminoids were only detected in Jianghuang, HuangsiYujin, and PengEzhu. Amongst them, Jianghuang contained the highest amounts of curcuminoids (40.36mg/g), which were almost 20 times higher than HuangsiYujin (1.94mg/g) and 400 times higher than PengEzhu (0.098mg/g). Furthermore, amongst the Jianghuang samples collected from different areas, samples from Sichuan Province contained remarkably higher amounts of curcuminoids (22.21-40.36mg/g) than other cultivation regions.Entities:
Keywords: Curcuma spp.; Curcuminoids; HPLC–UV–MS; Herbal medicines
Year: 2010 PMID： 25213973 DOI： 10.1016/j.foodchem.2010.12.014
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514