超声波辅助法提取姜黄素工艺优化研究  

Study on the the Extraction of Curcumin by Ultrasonic Assisted Method

作　　者：金杰[1] 王秀杰[1] 王季[1] 孙蓓[1] JIN Jie;WANG Xiujie;WANG Ji;SUN Bei(Jiangsu Xuzhou College of Medical Vocation,Xuzhou,Jiangsu 221116,China)

机构地区：[1]江苏省徐州医药高等职业学校,江苏徐州221116

出　　处：《农产品加工》2021年第23期45-48,共4页Farm Products Processing

摘　　要：采用超声波辅助法对姜黄素的提取工艺条件进行了优化。通过对乙醇浓度、提取温度、超声时间、超声功率、料液比等进行考查,确定最佳提取工艺为乙醇体积分数75%,提取温度35℃,超声功率210 W,料液比1∶60,最佳姜黄素提取率为3.56%。与GB 1886.76—2015食品国家安全标准食品添加剂姜黄素进行比较,符合国家产品标准要求。The extraction process of curcumin in turmeric was optimized by using ultrasonic assisted method.The concentration of ethanol,extraction temperature,ultrasonic time,ultrasonic power and ratio of feed to liquid were investigated,and the optimum extraction process was obtained.The best technological parameters were 75%ethanol concentration,extraction temperature 35℃,ultrasonic power 210 W,feed ratio 1∶60,and the best extraction rate of curcumin was 3.56%.Comparison with GB 1886.76—2015 food national safety standard food additive curcumin,it reached the national product standards.

关 键 词：姜黄素 提取工艺 超声波辅助法 

分 类 号：TQ914.1[化学工程]