Changes in curcuminoids between crude and processed turmeric based on UPLC-QTOF-MS/MS combining with multivariate statistical analysis

Jia-Ni Wu, Qi-Ke Tu,Xing-Liang Xiang,Qing-Xin Shi,Guang-Ya Chen,Meng-Xiang Dai,Li-Jun Zhang,Min Yang,Cheng-Wu Song,Rong-Zeng Huang,Shu-Na Jin

Chinese Journal of Analytical Chemistry（2022）

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摘要

•79 curcuminoids were identified in 5 kinds of processed and crude turmeric by LC-QTOF-MS/MS.•Differences between processed and crude turmeric were investigated using multivariate statistical analysis.•Wine-processed turmeric showed the highest TPC value and the strongest DPPH free radical scavenging ability.

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关键词

Turmeric,Processing,Curcuminoids,Multivariate statistical analysis,LC-MS/MS

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