Optimization of the Extraction Process of Curcuminoid by Ionic Liquid-assisted Enzymatic Method
In this study, curcuminoid were extracted from turmeric by ionic liquid-assisted enzymatic method. On the basis of single factor test, five factors including enzymatic hydrolysis time, enzymatic hydrolysis temperature, enzymatic hydrolysis pH, enzyme dosage and ionic liquid dosage were selected as r...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120114 |
| _version_ | 1811307622216761344 |
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| author | Suo TAN Ruiru SI Yueyue QIANG Hang WEI Biao HUANG Shaoxiao ZENG Donghe LU Jianwei FU |
| author_facet | Suo TAN Ruiru SI Yueyue QIANG Hang WEI Biao HUANG Shaoxiao ZENG Donghe LU Jianwei FU |
| author_sort | Suo TAN |
| collection | DOAJ |
| description | In this study, curcuminoid were extracted from turmeric by ionic liquid-assisted enzymatic method. On the basis of single factor test, five factors including enzymatic hydrolysis time, enzymatic hydrolysis temperature, enzymatic hydrolysis pH, enzyme dosage and ionic liquid dosage were selected as response variables, and the extraction rate of curcuminoid was selected as response value. The response surface optimization test was conducted. The optimal process conditions were determined as follows: Enzymatic hydrolysis pH was 5.4, ionic liquid was 20%, enzyme dosage was 21%, enzymatic hydrolysis time was 90 min, enzymatic hydrolysis temperature was 59 ℃. Under these conditions, the theoretical yield of curcuminoid was 5.922%, the actual yield was 5.882%, and the relative error between the theoretical yield and the theoretical yield was 0.04%. This method can effectively extract curcuminoid from turmeric, providing reference for the development and utilization of curcumin resources. |
| first_indexed | 2024-04-13T09:08:02Z |
| format | Article |
| id | doaj.art-236ae9766b004d34958a48407795f77b |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-13T09:08:02Z |
| publishDate | 2022-09-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-236ae9766b004d34958a48407795f77b2022-12-22T02:52:57ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-09-01431725826510.13386/j.issn1002-0306.20211201142021120114-17Optimization of the Extraction Process of Curcuminoid by Ionic Liquid-assisted Enzymatic MethodSuo TAN0Ruiru SI1Yueyue QIANG2Hang WEI3Biao HUANG4Shaoxiao ZENG5Donghe LU6Jianwei FU7College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaInstitute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agro-Products Quality & Safety, Fuzhou 350003, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaInstitute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agro-Products Quality & Safety, Fuzhou 350003, ChinaInstitute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agro-Products Quality & Safety, Fuzhou 350003, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaAgricultural Engineering Technology Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaIn this study, curcuminoid were extracted from turmeric by ionic liquid-assisted enzymatic method. On the basis of single factor test, five factors including enzymatic hydrolysis time, enzymatic hydrolysis temperature, enzymatic hydrolysis pH, enzyme dosage and ionic liquid dosage were selected as response variables, and the extraction rate of curcuminoid was selected as response value. The response surface optimization test was conducted. The optimal process conditions were determined as follows: Enzymatic hydrolysis pH was 5.4, ionic liquid was 20%, enzyme dosage was 21%, enzymatic hydrolysis time was 90 min, enzymatic hydrolysis temperature was 59 ℃. Under these conditions, the theoretical yield of curcuminoid was 5.922%, the actual yield was 5.882%, and the relative error between the theoretical yield and the theoretical yield was 0.04%. This method can effectively extract curcuminoid from turmeric, providing reference for the development and utilization of curcumin resources.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120114curcuminoidionic liquidcellulaseextraction technique |
| spellingShingle | Suo TAN Ruiru SI Yueyue QIANG Hang WEI Biao HUANG Shaoxiao ZENG Donghe LU Jianwei FU Optimization of the Extraction Process of Curcuminoid by Ionic Liquid-assisted Enzymatic Method Shipin gongye ke-ji curcuminoid ionic liquid cellulase extraction technique |
| title | Optimization of the Extraction Process of Curcuminoid by Ionic Liquid-assisted Enzymatic Method |
| title_full | Optimization of the Extraction Process of Curcuminoid by Ionic Liquid-assisted Enzymatic Method |
| title_fullStr | Optimization of the Extraction Process of Curcuminoid by Ionic Liquid-assisted Enzymatic Method |
| title_full_unstemmed | Optimization of the Extraction Process of Curcuminoid by Ionic Liquid-assisted Enzymatic Method |
| title_short | Optimization of the Extraction Process of Curcuminoid by Ionic Liquid-assisted Enzymatic Method |
| title_sort | optimization of the extraction process of curcuminoid by ionic liquid assisted enzymatic method |
| topic | curcuminoid ionic liquid cellulase extraction technique |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120114 |
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