【摘要】 研究了姜黄色素(Curcumin)的提取工艺和防腐效果。试验表明:用Na2HPO4-柠檬酸缓冲液,在30g脱脂姜黄粉中加入8倍的水和酶活为800u/mL的α-淀粉酶液5.0mL、酶活为300u/mL的果胶酶液0.5mL、酶活为30u/mL的纤维素酶液2.0mL,用浓度为1mol/L的盐酸调pH值至4.5,50℃下酶解120min,再用浓度为1mol/L的氢氧化钠调pH值至10,浸提60min过滤。第二、第三次浸提不再加酶,直接加入6倍和5倍的水,用上述同样的方法调节pH值,分别浸提50min和45min。三次提取液混合,用浓度为1mol/L的盐酸调pH值至6.0使姜黄色素沉淀,经离心分离和真空冷冻干燥,姜黄色素得率为5.47%。浓度在0.025%以上的姜黄色素碱水溶液对馒头、豆腐、熟牛肉有良好的防腐效果,浓度在0.05%以上对苹果原汁具有防腐性。姜黄色素经加热煮沸后防腐作用降低。更多还原

【Abstract】 The extraction technology and antiseptic effect of curcumin on foods were studied. The result showed that Na₂HPO₄-citric acid was used as buffer solution, 5.0 mL α-amylase（enzymatic activity 800 u/mL）, 0.5 mL pectic enzyme（enzymatic activity 300 u/mL） and 2.0 mL cellulose enzyme（enzymatic activity 30 u/mL） were added into 30.0 g nonfat turmeric on the condition of 50℃, pH 4.5, hydrolyzing for 120 min, and extracting for three times--8, 6 and 5 times capacity of soaking water, and 60 min, 50 min, 45 min of extracting period in turn--mixing the solution together and sedimenting curcumin by adjusting pH value to （6.0）, then centrifugalizing, drying by vaccum freezing to obtain the product. The percentage of acquirement was 5.47%. The curcumin solution has fairly good antiseptic effect on steamed bread, bean curd and cooked beef when the concentration was above 0.025%, and has good antiseptic effect on fruit juice of apple when the concentration is above 0.05%. But the curcumin had no antiseptic effect at all after it was boiled.更多还原