酶法-微波法联合提取贵州生姜中姜黄色素及其定性分析

Extraction and Qualitative Analysis of Curcumin from Ginger by Enzyme-Microwave Combined Method

以贵州生姜为原料,采用酶法-微波法联合提取生姜中姜黄色素,在单因素试验的基础上,通过正交试验对生姜中提取姜黄色素工艺条件进行优化,并采用高效液相色谱法对提取得到的姜黄色素进行了定性分析。结果表明,酶法-微波法联合提取生姜中姜黄色素最佳的工艺条件为:酶解p H 6.0,酶解温度60℃,乙醇浓度75%,微波时间10 min,此条件下,姜黄色素的平均提取量为13.91 mg/100 g,酶法-微波法联合提取的姜黄色素提取量比单一的微波法、酶法分别提高14.67%、38.00%。采用高效液相色谱对提取物进行定性分析,通过对比标准品与样品的保留时间,得到所提取姜黄色素中含有脱甲氧基姜黄素和姜黄素两种单体。

Using the Guizhou ginger as raw materials, the curcumin pigments were extracted from ginger by the enzyme-microwave combined method, and the conditions were optimized by orthogonal experiment on the basis of single factor experiments. The obtained curcumin was qualitative and analyzed by high performance liquid chromatography. The results showed that, the optimum extract conditions were as follows: hydrolysis p H was 6.0, hydrolysis temperature was 60 ℃, ethanol concentration was 75%, and microwave time was 10 min. The extraction amount of curcumin pigments was 13.91 mg/100 g under those conditions. The extraction amount of curcumin pigments by the enzyme-microwave combined method increased by 14.67% and 38.00% compared with the single microwave method and single enzyme method. And the obtained curcumin pigments contained demethoxycurcumin and curcumin by comparing the retention time of standard samples and samples.