Validation, measurement uncertainty, and application of sesquiterpenoids and curcuminoids in turmeric (Curcuma longa L.) using HPLC-DAD and UHPLC-ESI-MS/MS

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-08-06 DOI:10.1007/s10068-024-01677-y

Choong-In Yun, Hyo-Jin Yang, JaeHwan Lee, Young-Jun Kim

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Abstract

Liquid chromatography-diode array detection (HPLC-DAD) and ultra-high-performance liquid chromatography (UHPLC)-electrospray ionization tandem mass spectrometry (ESI-MS/MS) methods were investigated for the simultaneous determination of five bioactive compounds in the rhizome and tuberous root of Curcuma longa L. (turmeric). These belonging to the two chemical groups: three curcuminoids (curcumin, bisdemethoxycurcumin, and demethoxycurcumin) and two sesquiterpenoids (ar-turmerone and bisacurone). The established analytical method was validated based on AOAC guidelines for specificity, linearity, accuracy, and precision. Additionally, the system suitability test and measurement uncertainty were also estimated. The validated method was successfully applied to evaluate the quality of 25 commercial turmeric samples. This proposed method can be applied in practice for the quality control indicator of turmeric, such as its functionality and stability. Therefore, the development of this analytical method represents a significant advancement in the quality assessment of turmeric, offering a valuable tool for food industries reliant on this particular spice and ingredient.

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使用 HPLC-DAD 和 UHPLC-ESI-MS/MS 对姜黄（Curcuma longa L.）中的倍半萜类化合物和姜黄素类化合物进行验证、测量不确定性及应用研究

研究了液相色谱-二极管阵列检测法（HPLC-DAD）和超高效液相色谱-电喷雾串联质谱法（ESI-MS/MS）同时测定姜黄根茎和块根中五种生物活性化合物的方法。这些化合物属于两个化学组：三个姜黄素类（姜黄素、双去甲氧基姜黄素和去甲氧基姜黄素）和两个倍半萜类（姜黄酮和双姜黄酮）。根据 AOAC 准则对所建立的分析方法进行了特异性、线性、准确性和精密度验证。此外，还对系统适用性测试和测量不确定性进行了估计。验证后的方法成功地应用于 25 个商品姜黄样品的质量评估。该方法可用于姜黄的功能性和稳定性等质量控制指标。因此，该分析方法的开发标志着姜黄质量评估的重大进步，为依赖这种特殊香料和配料的食品工业提供了一种宝贵的工具。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.