生姜中姜黄素的提取工艺研究 毕业论文.doc

生姜中姜黄素的提取工艺研究 [摘要]运用超声波协同双水相的方法研究姜黄素的萃取条件。通过单因素实验考查不同、无机盐的质量、液比、超声波功率、超声波时间及提取温度对姜黄素提取的影响。在单因素试验的基础上采用三因素三水平的响应面分析法，根据回归分析确定各工艺条件的影响因子，以为响应值作响应面和等值线图。结果表明，姜黄素萃取的最佳工艺条件为：固定液体加入量20 mL，液比0.1:20、K2HPO4 6g、超声提取功率150 w、超声提取时间min、、提取温度℃，浸提1 h时，姜黄素的收率Yt为9%，有机相中提取率为0.05%。对比乙醇- K2HPO4双水相提取率0.05%，收率为97.7%，提取率提高了%；而乙醇浸提，提取率为0.024%。 A Study on Extraction Process of Curcumin in Ginger Abstract Using the method of ultrasonic synergy aqueous two-phase researches extraction conditions of curcumin. Through the single factor experiment?examined different organic solvent volume, the quality of the inorganic salt, solid-liquid ratio, ultrasonic power, ultrasonic time and extraction temperature on the extraction effect of curcumin. On the basis of single factor experiment using three factors and three levels of response surface analysis, according to the regression analysis to determine the effects of process conditions factor, the top phase of extraction rate as response values for the response surface and contour map. The results showed that the optimum process conditions of curcumin extraction is: when the fixed liquid adding amount of 20 mL，ratio of solid to liquid 0.1∶20K2HPO4 6g, ultrasonic extraction power 150 w, ultrasonic extraction time 30.2 min, volume of 9.86 mL of ethanol, extraction temperature 56.6 ℃, extracting 1 h,Yt yield of curcumin was 98.9%, the organic phase of extraction rate 0.054%.Comparison of K2HPO4 ethanol - aqueous two-phase extraction rate by 0.05%, the yield was 97.7%, extraction yield increased by 8%;and the direct use of ethanol extraction, extraction rate was 0.024%. Key Words curcumin, ultrasonic, aqueous two-phase, response surface 生姜中姜黄素的提取工艺研究 1 前言 1. 生姜指姜属植物的块根茎性温，其特有的“”能刺激胃肠黏膜，使胃肠道充血，消化能力增强，能有效地治疗吃过多而引起的腹胀、腹痛、腹泻、呕吐等。吃过生姜后，人会有身体发热的感觉，这是因为它能使血管扩张血液循环加快，促使身上的毛孔张开，这样不但能把多余的热带走，同时还把体内的、寒气一同带出。当身体吃了寒凉之物，受了雨淋或在空调房间里呆久后，吃生姜就能及时消除因肌体寒重造成的各种不适。 姜黄素为橙黄色结晶粉末，味稍苦在碱性时呈红褐色，在中性、酸性时呈黄色。对还原剂的稳定性较强，着色性强(不是对蛋白质)，一经着色后就不易退色，但对光、热、铁离子敏感，耐光性、耐热性、耐铁离子性较差。 1.2 姜黄素 姜黄素主