Ultrasound-assisted Extraction of Curcuminoids from Turmeric (Curcumalonga L.)
Three main curcuminoids including bisdemethoxycurcumin (Cur I), demethoxycurcumin (Cur II) and curcumin from turmeric (Curcuma longa L.) were extracted with the assistance of single or dual frequency ultrasound (UAE) and compared with the conventional solvent extraction (CSE). Effects of ultrasound frequency, ratio of solvent to material, temperature and ethanol concentration on the extraction yields of three curcumonoids were investigated. The optimal extraction parameters are as follows: ethanol concentration of 65％. ratio of solvent to material of 100:1. temperature of 65 °C, ultrasound frequency of 28+40 kHz and extraction time of 100 min. Under these conditions, the extraction yields of three curcuminoids are 9.31, 11.39 and 21.52 mg/g. respectively. The efficiency and the yields of ultrasound-assisted extraction are higher than conventional solvent extraction. The kinetic and thermodynamic parameters of two extraction methods were also compared in the study.
Curcuminoids Ultrasound-assisted extraction Curcuma longa L. kinetics thermodynamics
Yanping Cao Junsong Xiao Dong Zhang
Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Te School of Chemical and Environmental Engineering, Beijing Technology and Business University Beijing Z&B technology Co., Ltd.
国际会议
The 2nd Conference on Horticulture Science and Technology(第二届园艺科学与技术学术会议 CHST 2010)
北京
英文
189-195
2010-12-18（万方平台首次上网日期，不代表论文的发表时间）