HPLC法测定食品和膳食补充剂中的姜黄素、胡椒碱、乳香酸和穿心莲内酯。

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Technology and Biotechnology Pub Date : 2022-12-01 DOI:10.17113/ftb.60.04.22.7560
Edvin Brusač, Mario-Livio Jeličić, Biljana Nigović, Daniela Amidžić Klarić, Ana Mornar
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引用次数: 2

摘要

研究背景:随着功能性食品和草药组合产品的使用日益增加,有必要建立功能性食品和草药组合产品的质量控制方法。此外,低质量的产品可能导致缺乏利益或损害消费者。本文对复方制剂中常用的三种姜黄素、胡椒碱、六种乳香酸和三种穿心莲内酯进行了测定。实验方法:采用Box-Behnken设计对提取工艺进行优化,在乙醇含量为81.5%、超声时间为30 min、提取温度为60℃的条件下,有效物质得率最高。在此基础上,建立了高效液相色谱分析方法,并对其进行了验证,重点关注方法的选择性、精密度和鲁棒性。最后,对54份食品和膳食补充剂样本进行了分析。结果与结论:大部分产品均为本地采购,货源可靠,符合相关法规要求。然而,在互联网上获得的产品几乎不含活性物质(24%的样品含有低于20%的声明含量),可能没有疗效,或者被发现可能掺假或含有非常高的活性物质,在剂量依赖性副作用(一个样品含有穿心花内酯)和药代动力学相互作用(一个样品含有胡椒碱)方面危及安全性。综上所述,消费者应避免从互联网上购买此类产品,而应仅从当地药店或健康商店等经过验证的供应商处购买。新颖性和科学贡献:这项工作展示了第一种用于分析上述组合产品的开发方法,这在今天正在兴起。该方法简便、可靠,可适用于大多数实验室对上述产品的常规质量控制。此外,这项工作揭示了一些产品的低质量,并表明需要提高消费者对服用这些产品的危险的认识。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Determination of Curcuminoids, Piperine, Boswellic Acids and Andrographolides in Food and Dietary Supplements by HPLC.

Research background: As use of functional food and herbal combination products is ever increasing, methods for quality control of such preparations are necessary. Moreover, low quality of products can cause either lack of benefit or harm to the consumer. In this work, determination of three curcuminoids, piperine, six boswellic acids and three andrographolides, often used in combination products, was carried out in raw materials and dietary supplements.

Experimental approach: After extraction optimization using Box-Behnken design, maximum active substance yields were obtained using 81.5% ethanol in hydroethanolic extraction solvent, 30 min sonication time and 60 °C extraction temperature. Afterwards, a high-performance liquid chromatography method was developed and validated, with special attention paid to selectivity, precision and robustness of the method. Lastly, 54 food and dietary supplement samples were analyzed.

Results and conclusions: Most products were bought locally, from credible vendors and they all complied with relevant regulatory requirements. However, products obtained on the Internet contained little to no active substances (24% of samples contained less than 20% declared content), presumably showing no efficacy, or were either found to be likely adulterated or contained very high amounts of active substances, compromising safety in terms of dose-dependent adverse effects (one sample containing andrographolides) and pharmacokinetic interactions (one sample containing piperine). In conclusion, consumers should refrain from purchasing such products from the Internet and obtain them only from verified suppliers such as local pharmacies or health stores.

Novelty and scientific contribution: This work demonstrates the first developed method for the analysis of aforementioned combination products, which are on the rise today. The method is simple and robust and can be adapted by most laboratories for routine quality control of the said products. Moreover, the work sheds light on the low quality of several products and signifies the need for increased consumer awareness of dangers of taking such products.

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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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