超声场作用下姜黄素的降解研究  

Study on the degradation of curcumin under the ultrasonic field

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16期287-290,共4页Science and Technology of Food Industry

基　　金：国家"十二五科技支撑重点项目"(2011BAD23B03)

摘　　要：以姜黄素、阿魏酸、香兰素为研究对象,研究了单频超声、双频复合超声和双频交变超声对姜黄素的降解、阿魏酸和香兰素的生成的影响。通过均匀设计实验,以阿魏酸为目标产物优化设计时,超声频率50kHz下,超声功率100W,温度65℃,乙醇浓度30%,pH11时,阿魏酸浓度为0.81mg/L,产量最多。超声频率50/135kHz复频交变条件下,超声功率20W,温度80℃,乙醇浓度70%,pH11时,香兰素浓度为2.93mg/L,产量最多。实验表明,在高温碱性的超声环境下,姜黄素会降解生成阿魏酸和香兰素。可以通过改变条件,促使姜黄素降解,从而为阿魏酸和香兰素的制备提供另一种途径。This article with curcumin,ferulic acid,vanillin as the research object,to research the influence of single-frequency ultrasound , double-frequency compound ultrasonic and double-frequency alternating ultrasound to curcumin degradation and the other two materials generation. By using homogenous design experiments,ferulic acid as the goal to optimize the design of the product,under the ultrasonic frequency 50kHz,ultrasonic power 100W,65℃ ,30% ethanol,pH11,ferulic acid concentration was 0.81mg/L,the most productive was got. 50/135kHz -frequency ultrasonic frequency alternating conditions,ultrasonic power 20W, temperature 80℃ ,ethanol concentration 70% ,pH11,vanillin concentration was 2.93mg/L,the most productive was got. Results indicated that,ultrasonic in high temperature alkaline environment,curcumin would degraded into ferulic acid and vanillin. By changing these conditions to promote the degradation of curcumin,thus provided another way to preparation of ferulic acid and vanillin.

关 键 词：姜黄素 超声降解 阿魏酸 香兰素 均匀设计 

分 类 号：TS201.1[轻工技术与工程—食品科学]