| 注册
首页|期刊导航|食品工业科技|低芳香成分姜黄素超声提取技术研究

低芳香成分姜黄素超声提取技术研究

袁英髦 曹雁平

食品工业科技2013,Vol.34Issue(14):299-302,4.
食品工业科技2013,Vol.34Issue(14):299-302,4.

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

袁英髦 1曹雁平1

作者信息

  • 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
  • 折叠

摘要

Abstract

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

Key words

low aromatic curcumin/ solvent extraction/ ultrasound/ GC-MS

分类

轻工纺织

引用本文复制引用

袁英髦,曹雁平..低芳香成分姜黄素超声提取技术研究[J].食品工业科技,2013,34(14):299-302,4.

食品工业科技

OA北大核心CSCDCSTPCD

1002-0306

访问量2
|
下载量0
段落导航相关论文