姜黄色素及其提制方法

Curcumin and its extraction and refinement

来源于姜科姜黄属植物姜黄根茎的姜黄是国内外食品行业允许使用的重要天然色素之一,具有重要的开发利用价值。姜黄素的主要提取方法可分为有机溶剂提取法和水提取法;精制方法主要包括专一性溶剂法、酸碱法、酶水解法和柱层析法等。文中对各种方法进行了简要介绍和评述。

Curcumin from Rhizoma Curcumae Longae is one of the important naturat pigments allowed to be used in food industry domestically and externally,and is of great value in exploitation and application.Curcumin is extracted from Rhizoma Curcumae Longae mainly by using organic solvents or water. Specific solvent separation,acid and alkali treatment,enzymatic hydrolysis and column chromatography are the main methods to be used in the refinement of curcumin. The main methods of the extraction and refinement of curcumin are reviewed in the present paper.