Extraction and antiseptic effect of curcumin on foods

The extraction technology and antiseptic effect of curcumin on foods were studied. The result showed that Na₂HPO₄-citric acid was used as buffer solution, 5.0 mL α-amylase(enzymatic activity 800 u/mL), 0.5 mL pectic enzyme(enzymatic activity 300 u/mL) and 2.0 mL cellulose enzyme(enzymatic activity 30 u/mL) were added into 30.0 g nonfat turmeric on the condition of 50℃, pH 4.5, hydrolyzing for 120 min, and extracting for three times——8, 6 and 5 times capacity of soaking water, and 60 min, 50 min, 45 min of extracting period in turn——mixing the solution together and sedimenting curcumin by adjusting pH value to 6.0, then centrifugalizing, drying by vaccum freezing to obtain the product. The percentage of acquirement was 5.47%. The curcumin solution has fairly good antiseptic effect on steamed bread, bean curd and cooked beef when the concentration was above 0.025%, and has good antiseptic effect on fruit juice of apple when the concentration is above 0.05%. But the curcumin had no antiseptic effect at all after it was boiled.