Curcumin extract

Application and synthesis methods of curcumin
plant extracts
Curcumin, also known as curcumin and acid yellow, is a natural phenolic antioxidant extracted from the rhizomes of ginger plants, such as turmeric, zedoary, mustard, curry, turmeric, etc. The main chain is unsaturated fatty group and aromatic group, which is a rare pigment with diketone in the plant world. It is a diketone compound. It is a commonly used condiment and food pigment. It is non-toxic, and has many pharmacological effects, such as cholagogic, anti infection, making the uterus produce paroxysmal contraction, reducing blood cholesterol, anti-virus, antibacterial, antioxidant (stronger than α - tocopherol), anticoagulant, hypolipidemic, and anti atherosclerosis. In 1985, Indian scholar Kuttan first proposed the anticancer effect of curcumin. In recent years, the inhibitory mechanism of curcumin on the production, proliferation, and metastasis of various tumor cells has been discovered. The National Cancer Institute in the United States lists it as a third-generation cancer treatment drug. When combined with mitomycin C, the dosage of mitomycin C is reduced, and the nephrotoxicity and myelosuppression caused by mitomycin C alone can be reduced, which can improve the effect of mitomycin C in the treatment of breast cancer.
Curcumin has protective effects against various toxic substances such as carbon tetrachloride, aflatoxin B1, acetaminophen, and cyclophosphamide induced liver damage both in vitro and in vivo. It significantly reduces the activity of alkaline phosphatase and r-glutamyltranspeptidase (r-GT) in animals with alcoholic liver injury (ALI), preventing the occurrence of experimental fatty liver.

Identification test

Insoluble in water and ether; Dissolve in ethanol and glacial acetic acid. Measure according to the OT-42 method.
Melting range 179-182 ℃. Measure according to conventional methods.
The ethanol solution of color reaction A sample should be pure yellow with light green fluorescence; If this ethanol extract is added to concentrated sulfuric acid, it will produce a deep purple red color.
Color reaction B involves treating the sample with hydrochloric acid in an aqueous solution or dilute ethanol solution until it begins to appear slightly orange. Divide this mixture into two parts, and add a small amount of boric acid powder or crystals to one part. Compared to the part without boric acid, its color will significantly turn red. Alternatively, several filter papers can be soaked in an ethanol solution of pigments, dried at 100 ℃, and then moistened with a dilute solution of boric acid (with a few drops of hydrochloric acid added). After drying, it should turn cherry red.
Take 5ml of the test solution (0.01g sample dissolved in 1mL of 95% ethanol) and drop it onto a thin layer chromatography (microcrystalline cellulose, 0.1mm). Place it in a development tank containing a mixture of 3-methyl-1-butanol/ethanol/water/ammonia (4:4:2:1), and raise the solvent front by 10-15 cm. After one day and night, observe under ultraviolet light:
There are three yellow spots with an Rf value between 0.2 and 0.4;
The Rf of other spots is 0.6-0.8;
All spots exhibit yellow fluorescence under ultraviolet light.
6.95% ethanol solution has a maximum absorption peak at 425nm.
Content analysis
Accurately weigh about 0.08g of the sample, transfer it into a 200ml volumetric flask with ethanol, and shake until dissolved. Shake well after diluting with ethanol. Prepare a 100 fold dilution with ethanol. Fill a 1cm absorption cell (GT-29) and measure the absorbance (A) at 425nm. Calculate the total pigment content in the sample using the following formula: A × 20000./W × 1607, where A is the absorbance of the sample and W is the sample amount (g). The measurement should not be delayed to avoid browning and inaccuracies.
toxicity
LD50 Oral-Rat-12.200 mg/kg
Limited usage

GB 2760-96: Carbonated beverages, candies, ice cream, jelly, 0.01g/kg.
Maximum allowable use amount and maximum allowable residue standard for food additives

The Chinese name of the additive allows the use of the Chinese name of the food containing the additive. The maximum allowable usage amount (g/kg) and the maximum allowable residual amount (g/kg) of the additive function
Curcumin puffed food coloring agent should be used in moderation according to production needs
Curcumin fried food coloring agent should be used in moderation according to production needs
Curcumin grain product filling coloring agent should be used in moderation according to production needs
Curcumin Sweet Juice Sweet Sauce, Compound Seasoning Sauce Colorant 0.1
Curcumin instant noodle coloring agent 0.5
Curcumin jelly coloring agent 0.01 (if used for jelly powder, increase the dosage according to the blending ratio)
Curcumin carbonated beverage coloring agent 0.01
Curcumin batter (such as batter for fish and poultry), coating powder, frying powder coloring agent 0.3
Curcumin gum based candy coloring agent 0.7
Curcumin cocoa products, chocolate and chocolate products (including quasi chocolate and substitute chocolate), and candy coloring agents 0.01
Curcumin frozen drinks (excluding edible ice in 03.04) coloring agent 0.15
Curcumin margarine and similar products (such as butter and margarine blends) coloring agents should be used in appropriate amounts according to production needs
chemical property
Orange yellow crystalline powder. There is a special odor. Melting point 179-182 ℃. Insoluble in water and ether, soluble in ethanol, glacial acetic acid, and propylene glycol. Under alkaline conditions, it appears reddish brown, while under acidic conditions, it appears light yellow. Formed a yellow red lake with magnesium hydroxide. Forming chelates with metal ions, especially iron ions, leading to discoloration. About 5mg/kg of iron ions begin to affect pigments, and above 10mg/kg, it turns reddish brown and reduces staining ability. Therefore, appropriate containers need to be selected. It is best to use it together with chelating agents such as sodium hexametaphosphate and sodium acid pyrophosphate. Poor light resistance and iron ion resistance, but good heat resistance. Strong dyeing force (especially for proteins).
Each molecular structure contains two active phenolic structures, thus possessing a certain antioxidant capacity.
Purpose:
Consume yellow pigment. China has a long history of using it for dried radish, curry powder, etc.
Sugar soaked products used in Japan for pickles, ham, sausages, as well as apples, pineapples, and chestnuts.
Purpose:
Widely used for coloring food, dishes, pastries, candies, canned drinks, cosmetics, and medicine.
Purpose:
As a feed coloring agent, it can be used in candies, jellies, ice cream, and carbonated beverages according to Chinese regulations, with a maximum usage of 0.01g/kg.
Purpose:
As a food coloring agent, China stipulates that it can be used for candy, jelly, ice cream, and carbonated beverages, with a maximum usage amount of 0.01g/kg.
Purpose:
A natural phenolic compound. Potent anti-tumor agent having anti-inflammatory and antioxidant properties. Induces apoptosis in cancer cells and inhibits phorbol ester-induced protein kinase C (PKC) ac tivity. Reported to inhibit production of inflammatory cytokines by peripheral blood monocytes and alveolar macrophages. Potent inhibitor of EGFR tyrosine kinase and IB kinase. Inhibits inducible nit ric oxide synthase (iNOS), cycloxygenase and lipoxygenase. Easily penetrates into the cytoplasm of cells, accumulating in membranous structures such as plasma membrane, endoplasmic reticulum and nucle ar envelope. Curcumin is currently being examined as a possible therapeutic for the treatment of Alzheimers disease (Chem. and Eng. News 90(31), 44 (2012)).

Purpose:
A pure natural food coloring agent with strong coloring power, good heat resistance, and good light resistance.
Purpose:
Manufacturing turmeric test paper, pH 8-9; Determination of boron
Purpose:
Acid base indicator, pH 7.8 (yellow) to 9.2 (red brown). Color reaction for measuring beryllium, zirconium, and magnesium, borates, and reagents. A natural phenolic substance that is anti-tumor and anti-inflammatory, and has antioxidant properties that can induce cancer cell apoptosis.
Production method
Extraction using water as a solvent
Firstly, extract 0.175-0.36mm turmeric powder with 8 times the amount of 1% sodium hydroxide solution at 70-80 ℃ for 60-75min, then filter and extract the residue twice. The amount of solvent and time can be reduced accordingly; Combine the filtrate three times, add 0.8% sodium bisulfite solution, concentrate and adjust the pH to 3-4 with hydrochloric acid; After settling and layering, discard the supernatant, and filter the lower precipitate to obtain a semi-solid mixture of curcumin, turmeric oil, and turmeric resin; Dissolve the mixture in 70% ethanol at 70 ℃, filter while hot to remove turmeric resin that is insoluble in ethanol, extract the filtrate with petroleum ether, recover petroleum ether through vacuum distillation to obtain turmeric oil, and extract the residual ethanol phase through vacuum distillation to obtain curcumin with a yield of 0.5% to 1.5%.
Organic solvent extraction
Curcumin can be dissolved in various solvents such as ethanol, ether, acetone, or dichloromethane. One of them can be used to extract curcumin and ginger butter from ginger powder with a thickness of 0.16-0.32mm. After separation and concentration, the ginger butter is extracted and separated with petroleum ether. The residual phase is distilled under reduced pressure to obtain curcumin, with a yield generally ranging from 0.55% to 1.5%.
Step by step extraction
Steam distill turmeric powder at 100-105 ℃ for 4-6 hours to obtain turmeric oil. Soak the filter residue in 1% sodium hydroxide solution at 80 ℃ for 25 minutes; Filter, neutralize and acidify the filtrate with hydrochloric acid, then filter to obtain crude curcumin, and refine to obtain the finished product.
Production method
(1) Use water as a solvent for extraction. Firstly, extract 0.175-0.36mm turmeric powder with 8 times the amount of 1% sodium hydroxide solution at 70-80 ℃ for 60-75min. After filtration, extract the residue twice. The amount of solvent and time can be reduced accordingly; Combine the filtrate three times, add 0.8% sodium bisulfite solution, concentrate and adjust the pH to 3-4 with hydrochloric acid; After settling and layering, discard the upper clear liquid, and filter the lower precipitate to obtain a semi-solid mixture of curcumin, turmeric oil, and turmeric resin; Dissolve the mixture in 70% ethanol at 70 ℃, filter while hot to remove turmeric resin that is insoluble in ethanol, extract and separate turmeric oil from the filtrate using petroleum ether, recover petroleum ether from the petroleum ether phase through vacuum distillation to obtain turmeric oil, and extract the residual ethanol phase through vacuum distillation to obtain curcumin with a yield of 0.5% -1.5%
(2) Organic solvent extraction. Curcumin can be dissolved in various solvents such as ethanol, ether, acetone, or dichloromethane. One of them can be used to extract curcumin and turmeric oil from 0.16-0.32mm turmeric powder. After separation and concentration, turmeric oil is extracted and separated with petroleum ether. The residual phase is distilled under reduced pressure to obtain curcumin, with a yield generally ranging from 0.55% to 1.5%.
(3) Step by step extraction. Steam distill turmeric powder at 100-105 ℃ for 4-6 hours to obtain turmeric oil. Soak the filter residue in 1% sodium hydroxide solution at 80 ℃ for 25 minutes; Filter, neutralize and acidify the filtrate with hydrochloric acid, then filter to obtain crude curcumin, and refine to obtain the finished product.
Production method
Dried from the rhizomes of Curcuma longa, also known as C. domastic, a plant in the Poaceae family, it is made into a powder. The powder is extracted with 95% ethanol, propylene glycol, or glacial acetic acid (according to FAO/WHO regulations in 1992, only acetone, methanol, ethanol, or light gasoline are allowed), and then subjected to solvent removal, concentration, crystallization and purification before drying.
Production method
Obtained by reacting vanillin with acetylacetone. Dissolve vanillin in anhydrous ethyl acetate, then add tributyl borate and a complex formed from acetylacetone and B2O3. Add n-butylamine dropwise, stir for 4-5 hours, and leave overnight. The next day, add 0.4N hydrochloric acid at 60 ℃ and stir for 1 hour, then keep warm in a 50 ℃ water bath to complete the reaction. Separate the water layer from the reaction product, wash 3-4 times with water, filter out curcumin, wash 2-3 times with ethyl acetate to obtain the crude product, and recrystallize from ethanol to obtain the finished product.
security information
Dangerous goods symbol Xi
Hazard category code 36/37/38
Safety instructions 26
WGK Germany 3
RTECS number MI5230000
Hazard Note Irritant
TSCA Yes
Customs code 29145000
Toxic Substances Data 458-37-7
Toxicity LD50 Oral Rat-12.200 mg/kg