Abstract
In order to explore the change law of curcumin compounds and turmeric volatile oil in the drying process, the effects of different drying temperatures （60, 80, 100, 120, 150 ℃）, time （2, 4, 6, 8, 10 h） on Curcumin compounds and turmeric volatile oil in Curcuma were studied. The selection of temperature in the actual drying process was further discussed. Curcuma was extracted by ultrasonic assisted extraction method for a certain time （0~10 h） at different temperatures （60~150 ℃）, and the volatile oil of Curcuma was extracted by steam distillation. The yield of the two was calculated respectively. The composition of the volatile oil of ginger was determined by GC-MS. The results showed that the components of curcumin and Curcuma volatile oil changed greatly during drying. In practice, the suitable treatment conditions should be selected according to the different application purposes.
Publication Date
5-28-2021
First Page
169
Last Page
175
DOI
10.13652/j.issn.1003-5788.2021.05.031
Recommended Citation
Si-hui, TIAN; Chun-ping, DONG; and Che-li, WANG
(2021)
"Effect of drying technology on curcumin compounds and volatile oil in Curcuma longa L.,"
Food and Machinery: Vol. 37:
Iss.
5, Article 31.
DOI: 10.13652/j.issn.1003-5788.2021.05.031
Available at:
https://www.ifoodmm.cn/journal/vol37/iss5/31
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