Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Optimization of Curcumin Extraction from Turmeric(Curcuma longa L.) using Supercritical Fluid

초임계 유체 $CO_{2}$를 이용한 강황에서의 curcumin 추출의 최적화

Jang, Gyu-Seop;Jeong, Seung-Hyeon;Kim, Yeong-Jong
장규섭;정승현;김영종

  • Published : 20040300
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Abstract

Curcumin, the major yellow-colored pigment in turmeric(Curcuma longa L.), was extracted by using supercritical carbon dioxide. Optimum extraction conditions were determined. Overall experiments were planned by central composite design and results were analyzed by response surface methodology to find effects of three independent variables, temperature(X1), co-solvent flow rate(X2) and pressure(X3) on the yield of curcumin extract(Y). Regression model optimized by response surface analysis was as follows Y = -8.581270 + 0.220770X1 + 1.176731X2 + 0.036873X3 + -0.0026816X12 - 0.013010X2X1 - 0.103353X22 + 0.000198X3X1 - 0.0000825X3X2 - 0.000096554X32. Optimum temperature, pressure and co-solvent flow rate for extracting curcumin from turmeric were 40.31℃, 3.07ml/min and 231.59bar, respectively, and statistical maximum yield of curcumin was 1.922%.

Keywords

References

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