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目的:研究超声波法提取紫色姜中总姜黄素的最佳工艺。方法:以标准姜黄素为对照品,采用紫外分光光度法测定紫色姜提取液中姜黄素含量,通过单因素和正交试验法考察并确定最佳工艺条件。结果:超声波法的最佳提取条件为:使用85%乙醇,固液比1∶12,在室温下浸泡12 h后,再超声提取35 min,提取得到的总姜黄素含量为0.116%。结论:超声波法提取紫色姜中总姜黄素的提取效果好,工艺简单可行。
Objective: To study the best technology of ultrasonic extraction of total curcumin from purple ginger. Methods: Curcumin content in purple ginger extract was determined by UV spectrophotometry with standard curcumin as the reference substance. The optimum conditions were determined by single factor and orthogonal test. RESULTS: The optimal conditions for ultrasonic extraction were: 85% ethanol, solid to liquid ratio 1:12, soaking for 12 h at room temperature, and ultrasonic extraction for 35 min. The total curcumin content was 0.116%. Conclusion: The ultrasonic extraction of total curcumin from purple ginger is effective and the process is simple and feasible.