Sample preparation and analysis of curcuminoids were previously reported in detail [10 (
link), 11 (
link)]. Briefly, one mL fluid was acidified with 10 μL 6 M hydrochloric acid and incubated with 100 μL beta-glucuronidase type H1 from
Helix pomatia (1 mg/100 μL in 0.1 M
sodium acetate buffer, Sigma-Aldrich Chemie GmbH, Schnelldorf, Germany) for 45 min at 37 °C. After triplicate extraction with 95 % ethyl acetate and 5 % methanol (
v/v), supernatants were evaporated to dryness and resuspended in 150 μL methanol, vortexed for 20 s, stored in the dark for 10 min, vortexed for 20 s and transferred to HPLC vials. Twenty μL of each sample was injected into the HPLC system.
Curcuminoids were quantified on a Jasco HPLC system (Jasco GmbH, Gross-Umstadt, Germany) with a fluorescence detector (excitation wavelength 426 nm, emission wavelength 536 nm) and separated on a
Reprosil-Pur C18-AQ column (150 mm × 4 mm, 3 μm particle size; Dr. Maisch GmbH, Ammerbuch, Germany) maintained at 40 °C. The mobile phase consisted of 52 % de-ionized water (adjusted to pH 3 with perchloric acid), 34 % acetonitrile and 14 % methanol. Curcuminoids were quantified against external standard curves (curcumin, purity ≥97.2 %, CAS # 458–37-7; DMC, purity ≥98.3 %, CAS # 22,608–11-13; BDMC, purity ≥99.4 %, CAS # 24,949–16-; Chromadex, Irvine, USA).
Frank J., Schiborr C., Kocher A., Meins J., Behnam D., Schubert-Zsilavecz M, & Abdel-Tawab M. (2016). Transepithelial Transport of Curcumin in Caco-2 Cells Is significantly Enhanced by Micellar Solubilisation. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 72(1), 48-53.