姜黄中姜黄素类化合物提取工艺研究
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摘要
目的研究不同提取条件对姜黄中姜黄素类化合物提取率的影响,优化提取工艺。方法采用单因素实验研究姜黄粒径、液料比、乙醇浓度、超声时间和超声功率对姜黄素类化合物提取率的影响,并利用响应面分析优化总姜黄素的提取工艺。结果单因素实验结果表明粒径、液料比、乙醇浓度对姜黄素类化合物的提取率影响显著(P<0.05),而超声时间和超声功率对提取率的影响不显著(P>0.05)。利用响应面分析拟合总姜黄素提取率的回归方程,得到最佳提取工艺为:粒径0.18 mm,液料比76.05(mL/g),乙醇浓度68.15%,在此条件下得到最佳提取率为1.062%,验证试验得到提取率实测值为1.017%,与预测值基本吻合,说明响应面模型与优化条件准确可靠。结论本研究为姜黄中姜黄素类化合物的提取工艺的优化提供了理论依据。
Objective To study the effect of different extraction conditions on the extraction rate of curcumin compounds in turmeric and optimize the extraction process. Methods The effects of turmeric particle size,liquid-to-liquid ratio, ethanol concentration, ultrasonic time and ultrasonic power on the extraction rate of curcuminoids were studied by single factor experiment, and the optimum extracting condition was obtained utilizing response surface method. Results The results of single factor tests showed that particle size, liquid-to-solid ratio and ethanol concentration had significant effects on extraction rate(P<0.05), while the ultrasonic time and power had no effects on it(P>0.05). A regression equation with extraction rate as response was obtained using response surface optimization, and the optimum extracting conditions were as follows: particle size was 0.18 mm, liquid-to-solid ratio was 76.05(mL/g), ethanol concentration was 68.15%, and the optimum extraction rate was 1.062% correspondingly.The verification tests showed that the extraction rate was 1.017%, which was accordant with predicted value, and it indicated that the response surface model and optimizing conditions were reliable. Conclusion This study provides theoretical basis for the extraction process optimization of curcuminoids from turmeric.
Objective To study the effect of different extraction conditions on the extraction rate of curcumin compounds in turmeric and optimize the extraction process. Methods The effects of turmeric particle size,liquid-to-liquid ratio, ethanol concentration, ultrasonic time and ultrasonic power on the extraction rate of curcuminoids were studied by single factor experiment, and the optimum extracting condition was obtained utilizing response surface method. Results The results of single factor tests showed that particle size, liquid-to-solid ratio and ethanol concentration had significant effects on extraction rate(P<0.05), while the ultrasonic time and power had no effects on it(P>0.05). A regression equation with extraction rate as response was obtained using response surface optimization, and the optimum extracting conditions were as follows: particle size was 0.18 mm, liquid-to-solid ratio was 76.05(mL/g), ethanol concentration was 68.15%, and the optimum extraction rate was 1.062% correspondingly.The verification tests showed that the extraction rate was 1.017%, which was accordant with predicted value, and it indicated that the response surface model and optimizing conditions were reliable. Conclusion This study provides theoretical basis for the extraction process optimization of curcuminoids from turmeric.
引文
[1]向艳娥.几种姜黄属类植物中活性成分的研究[D].大连:辽宁师范大学,2013.Xiang YE.The research of active ingredient in curcuma[D].Dalian:Liaoning Normal University,2013.
[2]方颖,谢渝,卢皓瑶,等.姜黄素3种单体的分离纯化[J].中国酿造,2015,34(1):94-98.Fang Y,Xie Y,Lu HY,et al.Extraction and purification of three monomers in curcuminoids[J].China Brew,2015,34(1):94-98.
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[12]DB 34/T 1537-2011食品中姜黄素含量的测定液相色谱法[S].DB 34/T 1537-2011 Determination of curcumin in food-Liquid chromatography[S].
[13]Sogi DS,Sharma S,Oberoi DPS,et al.Effect of extraction parameters on curcumin yield from turmeric[J].J Food Sci Technol,2010,47(3):300-304.
[14]Monton C,Charoenchai L,Suksaeree J,et al.Quantitation of curcuminoid contents,dissolution profile,and volatile oil content of turmeric capsules produced at some secondary government hospitals[J].J Food Drug Anal,2016,24(3):493-499.
[15]段雪芹.姜黄属药用植物姜黄素的提取、含量测定及抗氧化活性研究[D].雅安:四川农业大学,2013.Duan XQ.Optimized extraction,quantitative evaluation and antioxidation in vitro of curcumins from herbal Curcuma species[D].Yaan:Sichuan Agricultural University,2013.
[16]张艳,段雪芹,高刚,等.响应面法优化姜黄素的提取工艺及其抗氧化活性的研究[J].食品工业科技,2015,36(6):269-273.Zhang Y,Duan XQ,Gao G,et al.Study on optimization of extraction process for curcuminoids by response surface method and its antioxidant activity[J].Sci Technol Food Ind,2015,36(6):269-273.
[17]Paulucci VP,Couto-RenêO,Teixeira CCC,et al.Optimization of the extraction of curcumin from Curcuma longa rhizomes[J].Revist Brasil Farmacogn,2013,23(1):94-100.
[18]Jouyban A,Soltanpour S,Chan HK.A simple relationship between dielectric constant of mixed solvents with solvent composition and temperature[J].Int J Pharm,2004,269(2):353-360.
[19]Li M,Ngadi MO,Ma Y.Optimisation of pulsed ultrasonic and microwave-assisted extraction for curcuminoids by response surface methodology and kinetic study[J].Food Chem,2014,165:29-34.
[20]袁英髦.姜黄素在超声场中降解产生阿魏酸和香兰素的研究[D].北京:北京工商大学,2011.Yuan YM.Studies on curcumin degrade into ferulic acid and vanillin in ultrasound field[D].Beijing:Beijing Technology and Business University,2011.
[2]方颖,谢渝,卢皓瑶,等.姜黄素3种单体的分离纯化[J].中国酿造,2015,34(1):94-98.Fang Y,Xie Y,Lu HY,et al.Extraction and purification of three monomers in curcuminoids[J].China Brew,2015,34(1):94-98.
[3]Zhou DH,Wang X,Yang M,et al.Combination of low concentration of(-)-epigallocatechin gallate(EGCG)and curcumin strongly suppresses the growth of non-small cell lung cancer in vitro and in vivo through causing cell cycle arrest[J].Int J Mol Sci,2013,14(6):12023-12036.
[4]Aggarwal BB,Yuan W,Li S,et al.Curcumin-free turmeric exhibits anti-inflammatory and anticancer activities:Identification of novel components of turmeric[J].Mol Nutr Food Res,2013,57(9):1529-1542.
[5]李萍,米生权,冯亚芳,等.姜黄素对秀丽隐杆线虫降脂及抗氧化保护作用[J].食品工业科技,2017,(14):299-303.Li P,Mi SQ,Feng YF,et al.Lipid-lowering and anti-oxidative effects of curcumin on Caenorhabditis elegans[J].Sci Technol Food Ind,2017,(14):299-303.
[6]袁鹏,陈莹,肖发,等.姜黄素的生物活性及在食品中的应用[J].食品工业科技,2012,33(14):371-375.Yuan P,Chen Y,Xiao F,et al.The bioactivities of curcumin and its application in foods[J].Sci Technol Food Ind,2012,33(14):371-375.
[7]Shishodia S,Sethi G,Aggawal BB.Curcumin:Getting back to the roots[J].Ann NY Acad Sci,2005,1056:206-217.
[8]徐春明,刘亚,陈莹莹,等.姜黄素生理活性、代谢以及生物利用度的研究进展[J].中国食品添加剂,2016,(9):203-210.Xu CM,Liu Y,Chen YY,et al.Research progress on physiological activity,metabolism and bioavailability of curcumin[J].China Food Add,2016,(9):203-210.
[9]Xu GK,Hao CC,Tian SY,et al.A method for the preparation of curcumin by ultrasonic-assisted ammonium sulfate/ethanol aqueous two phase extraction[J].J Chromatogr B,2017,1041-1042:167-174.
[10]Wakte PS,Sachin BS,Patil AA,et al.Optimization of microwave,ultra-sonic and supercritical carbon dioxide assisted extraction techniques for curcumin from curcuma longa[J].Separat Purif Technol,2011,79(1):50-55.
[11]刘彩琴,赵丹,朱敏.姜黄素微波提取工艺及其抗氧化活性研究[J].食品工业科技,2012,33(10):302-305.Liu CQ,Zhao D,Zhu M.Study on extraction technology of curcumin from turmeric and its antioxidant activity[J].Sci Technol Food Ind,2012,33(10):302-305.
[12]DB 34/T 1537-2011食品中姜黄素含量的测定液相色谱法[S].DB 34/T 1537-2011 Determination of curcumin in food-Liquid chromatography[S].
[13]Sogi DS,Sharma S,Oberoi DPS,et al.Effect of extraction parameters on curcumin yield from turmeric[J].J Food Sci Technol,2010,47(3):300-304.
[14]Monton C,Charoenchai L,Suksaeree J,et al.Quantitation of curcuminoid contents,dissolution profile,and volatile oil content of turmeric capsules produced at some secondary government hospitals[J].J Food Drug Anal,2016,24(3):493-499.
[15]段雪芹.姜黄属药用植物姜黄素的提取、含量测定及抗氧化活性研究[D].雅安:四川农业大学,2013.Duan XQ.Optimized extraction,quantitative evaluation and antioxidation in vitro of curcumins from herbal Curcuma species[D].Yaan:Sichuan Agricultural University,2013.
[16]张艳,段雪芹,高刚,等.响应面法优化姜黄素的提取工艺及其抗氧化活性的研究[J].食品工业科技,2015,36(6):269-273.Zhang Y,Duan XQ,Gao G,et al.Study on optimization of extraction process for curcuminoids by response surface method and its antioxidant activity[J].Sci Technol Food Ind,2015,36(6):269-273.
[17]Paulucci VP,Couto-RenêO,Teixeira CCC,et al.Optimization of the extraction of curcumin from Curcuma longa rhizomes[J].Revist Brasil Farmacogn,2013,23(1):94-100.
[18]Jouyban A,Soltanpour S,Chan HK.A simple relationship between dielectric constant of mixed solvents with solvent composition and temperature[J].Int J Pharm,2004,269(2):353-360.
[19]Li M,Ngadi MO,Ma Y.Optimisation of pulsed ultrasonic and microwave-assisted extraction for curcuminoids by response surface methodology and kinetic study[J].Food Chem,2014,165:29-34.
[20]袁英髦.姜黄素在超声场中降解产生阿魏酸和香兰素的研究[D].北京:北京工商大学,2011.Yuan YM.Studies on curcumin degrade into ferulic acid and vanillin in ultrasound field[D].Beijing:Beijing Technology and Business University,2011.