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CAS:24939-16-0
Purity:HPLC≥98%
Appearance:Powder
Storage:Store at -20℃，2 years.
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HPLC
The quantification of bisdemethoxycurcumin was carried out using an HPLC system equipped with a DAD and an C18 column (250 mm × 4.6 mm, 5 μm). Quantification was carried out at 410 nm for bisdemethoxycurcumin. Gradient elution was carried out using water (A) and acetonitrile (B) with the following elution program: 0 min, 50% B; 0–10 min, 50% B; 10–35 min, 50%–100% B; 35–45 min, 100% B. The flow rate was 1.0 mL min-1, and the injection volume was 10 μL.
References：
A S G , B Y M , B Y W ,et al.Effects of storage temperature on bisdemethoxycurcumin formation in fresh-cut yam ( Dioscorea opposita )[J].Journal of Food Composition and Analysis, 2021.DOI:10.1016/j.jfca.2021.104106.
