单体姜黄素稳定性的研究

对姜黄素的稳定性进行了研究。结果表明,姜黄素在高温或强酸、强碱环境中稳定性较差;蔗糖、麦芽糖、Zn2+、Fe2+、Fe3+对姜黄素有增色作用;苯甲酸钠、柠檬酸、酒石酸、Cu2+可使姜黄素褪色;维生素C、Na+、K+、Mg2+对姜黄素无明显影响;姜黄素是一种光敏性很强的物质,应避光保存。

In this paper we studied the stability of curcumin. The results showed that the curcumin was unstable in the environment of high temperature, strong acid or strong alkali. Sucrose, maltose, Zn^2＋, Fe^2＋ and Fe^3＋ could enhance its colour. However, sodium benzoate, citric acid, tartaric acid and Cu^2＋ could weaken its colour. Vitamin C, Na^＋, K^＋, Mg^2＋ had little effect on it. This study also indicated that the curcumin was photosensitive and should be orotected from light.