摘要
姜黄素和姜黄油是姜科植物中的重要生物活性成分,姜黄素具有清除机体内自由基和抑制肿瘤细胞生长等多种生物活性功效,姜黄油具有抗菌和保护肝脏等生物活性功效.为了提高姜黄素的生物利用度、改善姜黄油的质地和口感、开发姜黄素和姜黄油的新产品和提高姜黄素和姜黄油的经济价值,该研究采用单因素试验、Plackett-Burman(PB)试验和正交试验对姜黄中姜黄素和姜黄油的提取工艺进行研究,结果表明,姜黄素和姜黄油的最佳提取工艺为乙醇浓度60％、料液比1∶15、超声功率210 W、超声时间40 min和超声温度50 ℃.
Abstract
Curcumin and turmeric oil are essential bioactive components in ginger plants.Curcumin has various bioactive effects such as scavenging free radicals in body and inhibiting the growth of tumor cells,while turmeric oil has bioactive effects such as antibiosis and liver protection.In order to improve the bioavailability of curcumin,improve the texture and taste of turmeric oil,develop new products of curcumin and turmeric oil,and increase the economic value of curcumin and turmeric oil,in this study,single factor test,Plackett-Burman(PB)test and orthogonal test are used to study the extraction technology of curcumin and and turmeric oil from Curcuma longa L..The results indicate that the optimal extraction technology of curcumin and turmeric oil are ethanol concentration of 60％,solid-liquid ratio of 1∶15,ultrasonic power of 210 W,ultrasonic time of 40 min and ultrasonic temperature of 50 ℃.
基金项目
中央级公益性科研院所基本科研业务费专项(Y2021YJ06)
NETL
NSTL
万方数据