HIGH SENSITIVITY METHOD FOR DETERMINATION OF TRACE CURCUMIN IN THE AQUEOUS PHASE

A new ionic liquid (IL) based micro-extraction method was developed for the spectrophotometry and spectrofluorometry determination of curcumin in curry products. ILs can effectively extract curcumin from aqueous solution which were used instead of large-scale organic solvents to reduce environmental...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	CHANG,YA-FEN, CHEN,CAI-PING, WU,HAO, DU,LI-MING, YI,REN-NA, JING,XU, FU,YUN-LONG
Lenguaje:	English
Publicado:	Sociedad Chilena de Química 2014
Materias:	Curcumin Ionic liquids micro-extraction spectrofluorometry spectrophotometry
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072014000100021
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:scielo:S0717-97072014000100021
record_format	dspace
spelling	oai:scielo:S0717-970720140001000212015-11-12HIGH SENSITIVITY METHOD FOR DETERMINATION OF TRACE CURCUMIN IN THE AQUEOUS PHASECHANG,YA-FENCHEN,CAI-PINGWU,HAODU,LI-MINGYI,REN-NAJING,XUFU,YUN-LONG Curcumin Ionic liquids micro-extraction spectrofluorometry spectrophotometry A new ionic liquid (IL) based micro-extraction method was developed for the spectrophotometry and spectrofluorometry determination of curcumin in curry products. ILs can effectively extract curcumin from aqueous solution which were used instead of large-scale organic solvents to reduce environmental pollution and production cost. Results show that the fluorescence of curcumin is considerably enhanced in 1-hexyl-3-methylimidazolium hexafluorophosphate ([Hmim][PF6]). Under optimized conditions, the absorbance of curcumin is proportional to the concentration of curcumin in the range of 18.4 ng/mL to 494 ng/mL, and the detection limit is 6.1 ng/mL. In addition, the fluorescence intensity of curcumin is proportional to the concentration of curcumin in the range of 0.050 ng/mL to 120.1 ng/mL, and the detection limit is 0.002 ng/mL. Therefore, an efficient spectrophotometry and spectrofluorometry method for the determination of curcumin was established, and the actual concentration in curry products was satisfactorily determined. The content of curcumin in curry sauce were 14.10±0.40 and 14.32±0.37 mg/g when using the spectrophotometry and spectrofluorometry, the content of curcumin in curry powder were 2.50±1.73 and 2.75±1.40 mg/g when using the spectrophotometry and spectrofluorometry.info:eu-repo/semantics/openAccessSociedad Chilena de QuímicaJournal of the Chilean Chemical Society v.59 n.1 20142014-03-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072014000100021en10.4067/S0717-97072014000100021
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Curcumin Ionic liquids micro-extraction spectrofluorometry spectrophotometry
spellingShingle	Curcumin Ionic liquids micro-extraction spectrofluorometry spectrophotometry CHANG,YA-FEN CHEN,CAI-PING WU,HAO DU,LI-MING YI,REN-NA JING,XU FU,YUN-LONG HIGH SENSITIVITY METHOD FOR DETERMINATION OF TRACE CURCUMIN IN THE AQUEOUS PHASE
description	A new ionic liquid (IL) based micro-extraction method was developed for the spectrophotometry and spectrofluorometry determination of curcumin in curry products. ILs can effectively extract curcumin from aqueous solution which were used instead of large-scale organic solvents to reduce environmental pollution and production cost. Results show that the fluorescence of curcumin is considerably enhanced in 1-hexyl-3-methylimidazolium hexafluorophosphate ([Hmim][PF6]). Under optimized conditions, the absorbance of curcumin is proportional to the concentration of curcumin in the range of 18.4 ng/mL to 494 ng/mL, and the detection limit is 6.1 ng/mL. In addition, the fluorescence intensity of curcumin is proportional to the concentration of curcumin in the range of 0.050 ng/mL to 120.1 ng/mL, and the detection limit is 0.002 ng/mL. Therefore, an efficient spectrophotometry and spectrofluorometry method for the determination of curcumin was established, and the actual concentration in curry products was satisfactorily determined. The content of curcumin in curry sauce were 14.10±0.40 and 14.32±0.37 mg/g when using the spectrophotometry and spectrofluorometry, the content of curcumin in curry powder were 2.50±1.73 and 2.75±1.40 mg/g when using the spectrophotometry and spectrofluorometry.
author	CHANG,YA-FEN CHEN,CAI-PING WU,HAO DU,LI-MING YI,REN-NA JING,XU FU,YUN-LONG
author_facet	CHANG,YA-FEN CHEN,CAI-PING WU,HAO DU,LI-MING YI,REN-NA JING,XU FU,YUN-LONG
author_sort	CHANG,YA-FEN
title	HIGH SENSITIVITY METHOD FOR DETERMINATION OF TRACE CURCUMIN IN THE AQUEOUS PHASE
title_short	HIGH SENSITIVITY METHOD FOR DETERMINATION OF TRACE CURCUMIN IN THE AQUEOUS PHASE
title_full	HIGH SENSITIVITY METHOD FOR DETERMINATION OF TRACE CURCUMIN IN THE AQUEOUS PHASE
title_fullStr	HIGH SENSITIVITY METHOD FOR DETERMINATION OF TRACE CURCUMIN IN THE AQUEOUS PHASE
title_full_unstemmed	HIGH SENSITIVITY METHOD FOR DETERMINATION OF TRACE CURCUMIN IN THE AQUEOUS PHASE
title_sort	high sensitivity method for determination of trace curcumin in the aqueous phase
publisher	Sociedad Chilena de Química
publishDate	2014
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072014000100021
work_keys_str_mv	AT changyafen highsensitivitymethodfordeterminationoftracecurcuminintheaqueousphase AT chencaiping highsensitivitymethodfordeterminationoftracecurcuminintheaqueousphase AT wuhao highsensitivitymethodfordeterminationoftracecurcuminintheaqueousphase AT duliming highsensitivitymethodfordeterminationoftracecurcuminintheaqueousphase AT yirenna highsensitivitymethodfordeterminationoftracecurcuminintheaqueousphase AT jingxu highsensitivitymethodfordeterminationoftracecurcuminintheaqueousphase AT fuyunlong highsensitivitymethodfordeterminationoftracecurcuminintheaqueousphase
_version_	1718445513267740672

HIGH SENSITIVITY METHOD FOR DETERMINATION OF TRACE CURCUMIN IN THE AQUEOUS PHASE

Ejemplares similares