Choong-In Yun, Hyo-Jin Yang, JaeHwan Lee, Young-Jun Kim
{"title":"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","authors":"Choong-In Yun, Hyo-Jin Yang, JaeHwan Lee, Young-Jun Kim","doi":"10.1007/s10068-024-01677-y","DOIUrl":null,"url":null,"abstract":"<p>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 <i>Curcuma longa</i> L. (turmeric). These belonging to the two chemical groups: three curcuminoids (curcumin, bisdemethoxycurcumin, and demethoxycurcumin) and two sesquiterpenoids (<i>ar</i>-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.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"56 1","pages":""},"PeriodicalIF":2.4000,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Validation, measurement uncertainty, and application of sesquiterpenoids and curcuminoids in turmeric (Curcuma longa L.) using HPLC-DAD and UHPLC-ESI-MS/MS\",\"authors\":\"Choong-In Yun, Hyo-Jin Yang, JaeHwan Lee, Young-Jun Kim\",\"doi\":\"10.1007/s10068-024-01677-y\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>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 <i>Curcuma longa</i> L. (turmeric). These belonging to the two chemical groups: three curcuminoids (curcumin, bisdemethoxycurcumin, and demethoxycurcumin) and two sesquiterpenoids (<i>ar</i>-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.</p>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"56 1\",\"pages\":\"\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-08-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s10068-024-01677-y\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s10068-024-01677-y","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Validation, measurement uncertainty, and application of sesquiterpenoids and curcuminoids in turmeric (Curcuma longa L.) using HPLC-DAD and UHPLC-ESI-MS/MS
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.
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.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
