姜黄色素的提取工艺优化及其稳定性研究

Optimization of the Extraction Process and Study on Its Stability of Curcumin

摘要: 姜黄色素作为天然食用色素之一，其安全性和健康属性已被广泛证实。本研究针对姜黄色素传统提取工艺效率低、稳定性研究不足的问题，通过单因素实验与正交试验优化有机溶剂提取工艺。结果表明，姜黄色素的最佳提取工艺参数为浸提温度60℃、浸提时间1 h、料液比1:60 (g/mL)及乙醇浓度75%。对比分析发现，超声辅助有机溶剂提取法的提取效果显著优于酶提取法，其中超声辅助法提取的色素溶液吸光度达0.259，而复合酶法提取的色素溶液吸光度仅0.235 (提升10.2%)。此外，本研究对提取的姜黄色素稳定性进行了探究。结果表明，姜黄色素在30℃、中性或弱酸性及无强氧化/还原剂的环境下稳定性最佳。综上，该研究为姜黄色素高效提取及食品加工应用提供了理论依据，对天然色素产业化具有参考价值。

Abstract: Curcumin, as one of the natural food colorants, has been widely confirmed for its safety and health attributes. This study aimed to address the issues of low efficiency and insufficient stability research in the traditional extraction process of curcumin. Through single-factor experiments and orthogonal experiments, the organic solvent extraction process was optimized. The results showed that the optimal extraction parameters of curcumin were an extraction temperature of 60˚C, an extraction time of 1 h, a solid-liquid ratio of 1:60 (g/mL), and an ethanol concentration of 75%. Comparative analysis revealed that the extraction effect of the ultrasonic-assisted organic solvent extraction method was significantly superior to that of the enzymatic extraction method. The absorbance of the pigment solution extracted by the ultrasonic-assisted method reached 0.259, while that of the pigment solution extracted by the composite enzyme method was only 0.235 (an increase of 10.2%). In addition, the stability of the extracted curcumin was investigated in this study. The results showed that curcumin had the best stability at 30˚C, in neutral or weakly acidic environments, and without strong oxidants/reductants. In conclusion, this study provides a theoretical basis for the efficient extraction and food processing application of curcumin and has reference value for the industrialization of natural colorants.