中国食品添加剂2024，Vol.35Issue(7)：96-104,9.DOI:10.19804/j.issn1006-2513.2024.7.013
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
杨潞芳 1潘敏尧 1刘彩琴2
作者信息
- 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
- 折叠
摘要
Abstract
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 curcuminoid-like 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Key words
curcumin/demethoxycurcumin/bisdemethoxycurcumin/microwave-assisted extraction分类
轻工纺织引用本文复制引用
杨潞芳,潘敏尧,刘彩琴..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[J].中国食品添加剂,2024,35(7):96-104,9.
