【摘要】 在本项研究中,首先观察了姜黄素(Curcumin)在乙醇中的电子吸收光谱在碱性条件下发生"红移"的现象,比较了"红移"前后其光谱特征的变化。根据其"红移"前、后光谱特征的变化,提出了一种对姜黄素进行定性鉴定的方法。同时,探讨了利用"红移"后姜黄素在其最大吸收波长(λmax)处的吸光值对姜黄素进行定量测定的可能性。这些努力奠定了发展食品中姜黄素现场检测技术的基础。更多还原

【Abstract】 In this study, a bathochromic spectral shift of curcumin in alcohol under alkali condition was observed. The spectral character of curcumin before the bathochromic shift was consequently compared with that after the shift. Curcumin from foods was able to be identified based on this observation. Additionally, an attempt was also made in this study to quantify curcumin by visible spectroscopy at maximum absorption wavelength determined after bathochromic shift. Those efforts established a solid base to develop an in-situ analytical protocol of curcumin from foods.更多还原