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Isolation of the colouring matter from dried turmeric (Curcuma longaL.) with ethyl acetate

 

作者: J. Verghese,   M. T. Joy,  

 

期刊: Flavour and Fragrance Journal  （WILEY Available online 1989）
卷期: Volume 4, issue 1  

页码: 31-32

 

ISSN:0882-5734

 

年代: 1989

 

DOI:10.1002/ffj.2730040107

 

出版商: John Wiley&Sons, Ltd.

 

关键词: Curcuma longaL;Curcuminoids;Food colourant;Ethyl acetate;Toxicological risk

 

数据来源: WILEY

 

摘要:

AbstractCurcuma longa L.(synC. domesticaVal.) rhizomes were extracted with ethyl acetate; the miscella was partially desolventized and the curcuminoids precipitated atca25° C. The work‐up afforded pigments in 2.77% yield with colour value 14300 equivalent to 90.42% curcumin and demonstrated the use of ethyl acetate, which has a benign toxicological profile, for the recovery of the turmeric coloura

 

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