不同超声对姜黄色素和姜黄总黄酮浸取率影响的研究  

Investigation of effects of several kinds of ultrasound on the extraction yield of curcumin and total flavanone from curcum

作　　者：曹雁平[1] 李菁菁[1] 程伟[1] 刘捷[1] 徐小丽[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100037

出　　处：《食品工业科技》2008年第1期131-134,共4页Science and Technology of Food Industry

基　　金：北京市自然科学基金项目(3062007)

摘　　要：利用DPS软件建立包括超声时间、超声强度、温度、乙醇溶剂浓度、超声频率、固液比等因素的均匀设计实验方案,分别在单频超声、双频复合、双频交变超声浸取的条件下,研究各因素对姜黄色素、总黄酮浸取率的影响。研究发现:超声强度0.3W/cm2,温度20℃,70%乙醇溶液,固液比1∶20,28/40Hz双频复合超声浸取35min,最有利于姜黄色素的提取,浸取率可达94.2%;强度0.1W/cm2,温度80℃,95%乙醇溶液,固液比1∶60,50Hz单频超声提取15min,最有利于总黄酮的提取,浸取率可达56.7%。With the uniform design by DPS,a study plot, including extraction time, ultrasonic intensity,temperature, solvent strength, ultrasonic frequency and solid-to-liquid rate,was built to investigate the relationship between the extraction yield of curcumin and total flavanone and the factors in single-frequency ultrasonic extraction, dual- frequency-complex ultrasonic extraction or dual-frequency-alternant ultrasonic extraction. The result showed that the extraction yield of curcumin could arrive at the highest of 94.2%,with 0.3W/cm^2 ultrasonic intensity,20℃,70% solvent strength, 1 ：20 solid-to- liquid rate and dual- frequency- complex ultrasonic extraction （28/40Hz） in 35 min extracting time. And with the best extracting condition of 0.1W/cm^2 ultrasonic intensity,80℃,95% solvent strength, 1：60 solid-to-liquid rate and 50Hz single-frequency ultrasonic extraction in 15min extracting time,the extraction rate of the total flavanone could arrive at the highest of 56.7%.

关 键 词：姜黄 姜黄色素 总黄酮 单频超声 双频超声 浸取 均匀设计 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]