Journal of Zhejiang Agricultural Sciences ›› 2024, Vol. 65 ›› Issue (2): 436-442.DOI: 10.16178/j.issn.0528-9017.20230104

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Effects of different drying methods on curcumin and turmeric oil in Curcuma longa L.

Shuang WU(), Maoting YUAN, Xiuxin XIA, Guohao LIU, Sui NI()   

  1. College of Oceanology, Ningbo University, Ningbo 315211, Zhejiang
  • Received:2023-02-06 Online:2024-02-11 Published:2024-02-28
  • Contact: Sui NI

Abstract:

The effects of drying in the sun, drying in the shade, air drying at 30 ℃, hot air drying at 60 ℃ and freeze-drying on the relative content of curcumin and the composition of turmeric oil were studied by high performance liquid chromatography (HPLC), steam distillation and gas chromatography mass spectrometry (GC-MS). The results showed that the relative content of curcumin and the content and composition of turmeric oil changed greatly under different drying methods, but the color of Curcuma longa L. changed little. The turmeric of curcumin and volatile oil of turmeric in natural drying method were relatively higher, 1.84% and 6.15%, respectively. The research results provided some technical support for the development and utilization of Curcuma longa L. and product processing.

Key words: Curcuma longa L., drying method, curcumin, Turmeric oil, high performance liquid chromatography

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