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초임계 유체 CO2를 이용한 강황에서의 Curcumin 추출의 최적화 KCI 등재

Optimization of Curcumin Extraction from Turmeric(Curcuma longa L.) Using Supercritical Fluid CO2

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  • URLhttps://db.koreascholar.com/Article/Detail/286436
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

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 40.31oC, 3.07 ml/min and 231.59bar, respectively, and statistical maximum yield of curcumin was 1.922%.

저자
  • 정승현((주)오뚜기) | Seung-Hyun Jeong
  • 장규섭(충남대학교 식품공학과) | Kyu-Seob Chang Corresponding author
  • 김영종(충남대학교 식품공학과) | Young Jong Kim