不同干燥方式对姜黄中姜黄素和姜黄油的影响

Effects of different drying methods on curcumin and turmeric oil in Curcuma longa L.

以新鲜姜黄根茎为原料,采用高效液相色谱法、水蒸气蒸馏法及气相色谱质谱联用(GC-MS)等方法研究了晒干、阴干、30℃热风烘干、60℃热风烘干和冷冻干燥5种干燥方式对姜黄素的相对含量和姜黄油组分组成的影响。结果表明,不同干燥方式下,姜黄素的相对含量和姜黄油的含量及组分的变化较大,但姜黄的色度变化较小,其中自然阴干方式下姜黄素和姜黄挥发油含量相对较高,分别为1.84%、6.15%。研究结果为姜黄的开发利用和产品加工提供一定的技术支持。

The effects of drying in the sun,drying in the shade,air drying at 30 ℃,hot air drying at 60 ℃ and freeze-drying on the relative content of curcumin and the composition of turmeric oil were studied by high performance liquid chromatography(HPLC),steam distillation and gas chromatography mass spectrometry(GC-MS).The results showed that the relative content of curcumin and the content and composition of turmeric oil changed greatly under different drying methods,but the color of Curcuma longa L.changed little.The turmeric of curcumin and volatile oil of turmeric in natural drying method were relatively higher,1.84% and 6.15%,respectively.The research results provided some technical support for the development and utilization of Curcuma longa L.and product processing.