Effect of seven antioxidants on thermal stability improvement of volatile oil from curcuma longa l.
- Author:
Jia TAI
1
Author Information
- Publication Type:Journal Article
- Keywords: Antioxidants; Curcuma longa L.; GC-MS; Steam distillation; Thermal stability; Volatile oil
- From: Chinese Pharmaceutical Journal 2019;54(15):1237-1244
- CountryChina
- Language:Chinese
- Abstract: OBJECTIVE: Thermal stability of Curcuma longa L. was studied by GC-MS- analysis. The affect to Curcuma longa L.by seven antioxidants were explored. METHODS: Volatile oil of Curcuma longa L. were extracted by steam extraction and heated at different temperature. The compounds of Curcuma longa L. were analysis by GC-MS. Volatile oil were heated in different temperature and the temperature which make volatile oil most obvious changing were selected. The volatile oil was heated at 100 ℃ in different time and the time which make volatile oil most obvious changing were selected. The affect to Curcuma longa L.by seven antioxidants were explored and the antioxidant which improved thermal stability of Curcuma longa L. was selected. RESULTS: The compounds of volatile oil from Curcuma longa L. was changed most significant by heated 8 h and heated at 20 ℃.The upward trend of α-turmerone was appropriate inhibited by thymol. The downward trend of ar-curcumen was better inhibited by tocopherol. CONCLUSION: The volatile oil from Curcuma longa L. shown obvious thermal instability. The volatility compounds from volatile oil of Curcuma longa L. was changed most by heated. The thermal stability of volatile oil from Curcuma longa L. can improve by antioxidants.
