The Extraction, Stabilization And Application Of Curcumin

In this thesis,the extraction method and stabilization treatment of curcumin were studied by using material of Guizhou ginger. There were three areas: extraction of curcumin, its stabilization and application in food.1.The extraction of curcuminThe extraction method of enzyme-microwave combined technology was studied by single-factor experiments and orthogonal test. The results showed the optimum procedures were as follows:enzyme pH 6.0, enzyme temperature 60℃,ethanol concentration 75%(v/v),microwave time 10 min.The extraction volume was 13.91mg/100 g by this process. Compared with single enzymolysis method and single microwave method, the extraction volume of combined method was 14.67% higher than enzymolysis method, 37.99% higher than microwave method and 41.22% higher than alkali-extrac.Then using the high performance liquid chromatography method to analyze the extractive’s qualitative.It found that the extractive contains mono-curcumin and mono-demetheoxy curcumin by comparison the retention time of Sample with standard sample. Using enzyme-microwave combined technology to extract the curcumin of 5 producing areas in Guizhou and determine their contents, the results shows as follows:Changshun 16.87mg/100 g, Shuicheng 20.02mg/100 g,Xingyi 8.77mg/100 g,Anshun13.61mg/100 g,Huishui 15.43mg/100 g.2.Using complex stabilizers to increase curcumin’s stabilityThe best formula of complex stabilizers for increasing curcumin’s stability was decided based on the preselection,combination and composition.The results was pigment+Malic acid+Citric acid,and the ratio was 1:0.5:0.4.the pigment remaining rate was 92.31% after 10 hours insulation under the treatment with stabilizers.Then compared the effect of temperature,pH and light on the stability of the pigment before and after adding of stabilizers.The results showed the complex stabilizers increased the pigment tolerance to temperature, pH and light in different degree. Degradation rate equation of curcumin at different temperature could be established according to the isothermal accelerated tests.Then using Arrhnius differentialequation, the storage periods of curcumin and untreated curcumin could be concluded as22.3d and 65.4d by linearity regression.3.Microencapsulation to increase curcumin’s stabilityThe optimum preparation formulation of Microencapsulation for increasing curcumin’s stability was decided by single-factor experiments and orthogonal test.The embedding rate of microcapsule was 89.11% under the optimum formulation of core material 0.1g,emulsifier agent 0.8g,ratio of core-material to wall material 1:30,wall material ratio 1:1,the solid content2 g. The microcapsule product’s physicochemical property has been investigated.The results showed its water solubility of curcumin was increased by Microencapsulation,its moisture content was 2.5% and its density was 0.1374kg/m3.The stability of curcumin microcapsule showed a higher tolerance to temperature, pH and light on some degree relative to untreated curcumin.The storage periods of microcapsule curcumin and untreated curcumin could be concluded as 33.15 d and 161.96 d under the irradiation of fluorescent lamp according to the kinetics formula. Under the Scanning electron microscope, the smooth surface structure of microcapsule products could be observed.4.The application of curcuminThe curcumin、curcumin microcapsule and curcumin with stabilizers were applied in jerry’s coloring.The Lab color values of the three jerries were measured once every 7days.The results showed that all of the three jerries’ s color dodged and their △ E increased.But the curcumin jerry’s △ E increased larger than the microcapsule one and stabilizers one. with but the microcapsule one and the one with stabilizers were much better than the curcumin one. After 28 days,△E(curcumin jerry)=9.30 NBS,it’s large color perceived value, △ E(stabilizers curcumin jerry)=3.59 NBS,it’s identifiable color perceived value, △E(microcapsule curcumin jerry)=2.78 NBS,it’s perceptible color perceived value.So Microencapsulation or adding stabilizers could increase the stability of curcumin...