姜黄经提取姜黄素后会产生油状副产物,其中富含功能活性成分,在食品药品领域具有广阔的应用前景。该研究分析了姜黄素提取后油状物(oily by-product after curcumin extraction,OBP)中的主要成分及其抗氧化活性,并探究了其主要成分的稳定性。成分分析的结果表明,OBP中的姜黄素类化合物总量占28.90%,其中双去甲氧基姜黄素＞去甲氧基姜黄素＞姜黄素;挥发性成分占23.9%,挥发性特征性成分主要有α-姜黄烯、β-倍半水芹烯、芳姜黄酮、姜黄酮、β-姜黄酮以及大西洋(萜)酮。经贮藏实验发现OBP中的姜黄素类化合物稳定但主要挥发性成分损失最高可达73.44%。稳定性实验表明高温、光照、碱性环境以及氧化性金属离子均会造成姜黄素类化合物的损失,尤其是光照和pH=10时,姜黄素的损失率为57.80%和57.99%。OBP的抗氧化性随浓度的提高均呈递增趋势,能有效清除自由基以及还原铁离子。该研究为OBP在食品药品领域的深度开发利用提供了理论依据。
The oily by-product is produced after extracting curcumin from turmeric, which is rich in functional active ingredients and has broad application prospects in food and drug fields.The main components of oily by-product after curcumin extraction (OBP) and the antioxidant activities were analyzed, and the stability of the main components was also investigated.The results of composition analysis showed that the total contents of three curcumin compounds and volatile components in OBP were 28.90% and 23.9% of OBP, respectively, with demethoxycurcumin (12.28%) > demethoxycurcumin (8.52%) > curcumin (8.12%).The main volatile characteristic components were α-curcumene, β-sequisilene, ar-turmerone, turmerone, β-turmerone, and atlantone.During OBP storage, it was found that curcumin compounds in the OBP were stable but the loss of main volatile components was up to 73.44%.Stability experiments showed that high temperature, light, alkaline environment, and oxidized metal ions all caused the loss of curcumin compounds.Especially in the presence of light and at pH=10, the loss rate of curcumin was 57.80% and 57.99%.The stability of curcumin compounds under different conditions was as follows:Dimethoxycurcumin > desmethoxycurcumin > curcumin.The antioxidant activity of OBP increased with its concentration, in which OBP could effectively scavenge free radicals and reduce iron ions.This study provides a theoretical basis for the further development and utilization of OBP in food and drug fields.
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