姜黄素类物质微波辅助提取的工艺优化及其抗氧化活性研究  

Optimization of microwave-assisted extraction process for curcuminoid-like substances and their antioxidant activity

作　　者：杨潞芳 潘敏尧 刘彩琴 YANG Lufang;PAN Minyao;LIU Caiqin(SGS-CSTC Standards Technical Services Co.,Ltd.Guangzhou Branch,Guangzhou 510663;College of Biology and Environment Engineering,Zhejiang Shuren University,Hangzhou 310015)

机构地区：[1]通标标准技术服务有限公司广州分公司,广州510663 [2]浙江树人学院生物与环境工程学院,杭州310015

出　　处：《中国食品添加剂》2024年第7期96-104,共9页China Food Additives

摘　　要：采用微波辅助提取技术,考察了提取时料液比、乙醇浓度、微波功率、提取时间对姜黄素类物质的含量及抗氧化活性的影响。结果表明,料液比为1∶25、乙醇浓度80%、微波功率40 W、微波时间50 s时,姜黄素含量为3.435 mg/g,双去甲氧基姜黄素为0.304 mg/g,去甲氧基姜黄素含量为0.450 mg/g,提取液对DPPH清除率达到59.16%,对羟基自由基清除率达到86.82%。Microwave-assisted extraction technology was employed to explore the effects of solid-to-liquid ratio,ethanol concentration,microwave power,and extraction time on the yield and antioxidant activity of curcuminoidlike substances.The optimal conditions were found as solid-to-liquid ratio of 1∶25,ethanol concentration of 80%,microwave power of 40 W,and an extraction time of 50 seconds.Under these conditions,the yields of curcumin,bisdemethoxycurcumin,and demethoxycurcumin were 3.435,0.304,and 0.450 mg/g,respectively.The extraction solution exhibited a DPPH radical scavenging rate of 59.16% and a hydroxyl radical scavenging rate of 86.82%.

关 键 词：姜黄素 去甲氧基姜黄素 双去甲氧基姜黄素 微波辅助提取 

分 类 号：TS202.1[轻工技术与工程—食品科学] R284.2[轻工技术与工程—食品科学与工程]