Rapid Determination of Turmeric Roots Quality Based on the Raman Spectrum of Curcumin

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• 作者：Qiuhong Peng (1)
  Changchun Zeng (2) (3)
  Yongheng Zhou (1)
  Shuhong Lian (1)
  Guang Nie (3)
  
  1. School for Information and Optoelectronic Science and Engineering ; South China Normal University ; Guangdong ; Guangzhou ; 510631 ; China
  2. School of Basic Medical Sciences ; Guilin Medical University ; Guangxi ; Guilin ; 541004 ; China
  3. Department of Internal Medicine ; Shenzhen Third People鈥檚 Hospital ; Guangdong ; Shenzhen ; 518112 ; China
  
• 关键词：Quality determination ; Curcumin ; Raman spectroscopy ; Turmeric roots
• 刊名：Food Analytical Methods
• 出版年：2015
• 出版时间：January 2015
• 年：2015
• 卷：8
• 期：1
• 页码：103-108
• 全文大小：718 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Microbiology
  Analytical Chemistry
  
• 出版者：Springer New York
• ISSN：1936-976X

文摘

The quality of turmeric products is directly based on the amount of curcumin. In this study, the Raman spectrum of curcumin was obtained to analyze curcuminoids in turmeric products quantitatively, particularly turmeric roots in powder form. The Raman band of sodium sulfite was used as an internal standard to remove the effect of several factors such as laser power and other instrumental parameters. Band intensity ratios (I 1,601/I 989 and I 1,630/I 989) were calculated for linear fitting. A calibration curve was generated by plotting the band ratio against sample concentration. Results showed that the band ratio between the Raman intensity of the samples and the internal standard exhibited good linearity with analyte concentration. This model was subsequently used to quantitatively analyze curcumin in different layers of turmeric roots, successfully confirming the ranges of curcumin weight ratio. Thus, the proposed method could be a convenient alternative to standard procedures used to determine the quality of turmeric roots.