姜黄色素浸取技术研究进展  

Progress in the extraction of curcumin color development

作　　者：曹雁平[1,2] 矫庆泽[1] 

机构地区：[1]北京理工大学化工与环境学院,北京100081 [2]北京工商大学化学与环境工程学院,北京100048

出　　处：《中国食品添加剂》2010年第4期228-232,共5页China Food Additives

基　　金：国家"十一五"科技支撑计划项目(2006BAD27B03);北京市自然科学基金项目(3062007)的资助

摘　　要：介绍了姜黄色素的传统工业化生产工艺,常用溶剂的姜黄色素溶解特性和实际应用的可行性;超声和微波辅助浸取等物理场强化技术浸取姜黄色素显示出明显的优势,缺陷在于忽略了对物理场可能造成姜黄色素降解的研究;超临界萃取姜黄色素所用夹带剂的选择及动力学研究为工业化应用创造了条件,酶制剂处理、高压技术为提高浸取效果提供了新方法;浸取前先发酵破坏姜黄组织、碱液萃取姜黄色素油树脂、有机溶剂萃取提取废液提高得率、表面活性剂浸取、酸碱液处理浸膏为姜黄色素传统生产工艺改进提供了新途径;稳态化浸取技术、无嗅浸取、连续浸取和选择性浸取成为未来热点,高技术集成是方向。Current and potential industrial techniques for curcumin color production were reviewed.Solvent extraction is currently used for curcumin color.The solubility and application of the pigment were discussed.Ultrasound or microwave-assisted extraction exhibited significant advantage in the extraction,while the degradation induced by physical field still need to be further studied.Studies on the dynamics and entrainers of supercritical fluid extraction provided a basis for its industrial application.New emerging techniques,such as enzyme preparations or high pressure treatment,provided new methods for improving extraction efficiency.Some modifications to currently used extraction technique were carried out,including destroying turmeric tissue by fermentation before extraction,alkaline extraction of turmeric oleoresin,extraction of waste liquor by organic solvent,extraction by adding surface active agent,acid and alkaline treatment of turmeric extraction.At last,some promising extraction techniques for curcumin color were reviewed,including stabilized extraction,no-odor extraction,continuous extraction and selective extraction.Integration of several techniques was the trend in the development of curcumin extraction.

关 键 词：姜黄色素 浸取 溶剂 物理场强化 超临界萃取 高压技术 酶 表面活性剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]