低芳香成分姜黄素超声提取技术研究  

Study on ultrasound assisted extraction technology of low aromatic ingredient curcumin

作　　者：袁英髦[1] 曹雁平[1] 

机构地区：[1]北京工商大学食品学院,食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《食品工业科技》2013年第14期299-302,共4页Science and Technology of Food Industry

摘　　要：以低芳香成分姜黄素的提取方法为研究对象,以溶剂选择,提取时间和溶剂体积为考察因素,研究了超声场中溶剂法提取姜黄素和挥发油的最佳条件。以紫外分光光度法和气相色谱法分析实验结果,并在电子显微镜下观察超声前后姜黄细胞的形态变化,以确定超声场对实验的影响。先提取挥发油再提取姜黄素比先提取姜黄素再提取挥发油的挥发油产量高36.1%以上达1.21g/h,且姜黄素产量高361.4%以上为0.787mg/h。以姜黄素为目标产物时,宜使用石油醚为提取剂,以挥发油为目标产物时,使用乙醚作为提取剂效果更好。提取量随时间和溶剂体积的增大而提高。超声场破坏了姜黄细胞的细胞壁和纤维物质使目标产物提取效果更好。本实验研究提取低芳香成分的姜黄素技术,让其能更广泛地应用在化妆品、食品等领域。Low aromatic curcumin extraction methods as the study based on solvent choice,extract time and solvent volume for the experimental conditions,researched the method of solvent extract of curcumin in ultrasonic field and volatile oil of the best conditions. Ultraviolet spectrophotometry and gas chromatographic analysis of laboratory test results,and observed under electron microscope before and after ultrasonic curcuma cell morphological changed,to determine effects of ultrasound on the experimental. Extracted volatile oil first, than to extract curcumin,again extracted curcumin first,than to extract volatile oil,the volatile oil yield was high by more than 36.1% ,up to 1.21g/h,and a higher yield of curcumin by more than 361.4% ,to 0.787mg/h. With curcumin as the target product,used petroleum ether as extract agent,with volatile oil as the target product, better used ethyl ether as extract agent. Extract volume increased with time and solvent volume improved. Ultrasonic destructed the cell walls and fiber of curcuma for target extracted better,the study on extracted low aromatic curcumin technology,so that it could be more widely used in cosmetics,food and other areas.

关 键 词：低芳香姜黄素 溶剂提取法 超声 GC—MS 

分 类 号：TS201.1[轻工技术与工程—食品科学]