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Identification and characterization of curcuminoids in turmeric using ultra-high performance liquid chromatography-quadrupole time of flight tandem mass spectrometry

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单位: [a]Tongji School of Pharmacy, Huazhong University of Science and Technology, 13 Hangkong Road, Wuhan, Hubei, China [b]College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China [c]Key Laboratory of Environment and Health, Ministry of Education & Ministry of Environmental Protection, State Key Laboratory of Environmental Health (incubation), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China [d]Tongji Hospital, Huazhong University of Science and Technology, Wuhan, China [e]Jiangxi University of Traditional Chinese Medicine, Nanchang, China
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关键词: Curcuminoids Fragmentation patterns Keto-enol tautomerism Keywords Turmeric UHPLC-QTOF-MS/MS

摘要:
A three-step strategy was developed for systematic characterization of curcuminoids in turmeric. Based on UHPLC-QTOF-MS/MS analysis, 89 curcuminoids including 16 novel ones were identified in the turmeric samples using this approach. During the identification process, false positive results were excluded by combining the positive and negative ESI-MS/MS analyses. Moreover, the characterization of the keto and enol forms of type A, B and C curcuminoids was first discussed and they were clearly distinguished using negative ESI-MS/MS method with UV spectra analyses. The structures of detected curcuminoids were identified and rationalized in both ion modes. Additionally, the fragmentation behaviors of the 15 types of curcuminoids were clearly illustrated in this work, which will be helpful for detection and identification of corresponding trace curcuminoids in complex turmeric samples using UHPLC-QTOF-MS/MS methods. © 2017

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出版当年[2016]版:
大类 | 2 区 化学
小类 | 2 区 生化研究方法 2 区 分析化学
最新[2025]版:
大类 | 2 区 化学
小类 | 1 区 生化研究方法 2 区 分析化学
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第一作者单位: [a]Tongji School of Pharmacy, Huazhong University of Science and Technology, 13 Hangkong Road, Wuhan, Hubei, China
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