摘要
采用微波辅助提取技术提取姜黄中的姜黄素,以姜黄素提取率为指标,通过响应面优化实验,考察了料液比、处理时间、微波功率、乙醇浓度等因素对提取率的影响。结果表明,微波提取的最佳工艺参数是:料液比为1:43、微波功率为540W,处理时间为30s,溶剂为73%乙醇溶液,在此参数下,姜黄素提取率为0.2045%。
The optimization of extraction technology of curcumin from turmeric with microwave-assisted method was examined by curcumin yield,using ethanol as extracting solvent based on response surface methodology. Results showed that the optimum microwave extraction parameters were：solid- liquid ratio of 1：43,microwave power for 540W,microwave treatment time for 30s and solvent 73% ethanol solution. Under these conditions, curcumin yield was 0.2045%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第20期248-250,254,共4页
Science and Technology of Food Industry
基金
浙江省优秀青年教师资助计划
浙江树人大学生物与环境工程学院实验室开放项目
关键词
姜黄素
微波辅助提取
响应面法
curcumin
microwave-assisted extraction
response surface methodology
