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Application of water-processing to Rhizoma Curcumae

Lu Tu

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Abstract

AIM: To research the best processing method of Rhizoma Curcumae with water.METHODS: L 9(3 4) orthogonal table are decided with three effects: moistening time, steaming time, thickness of processed pieces. According to the amount of curcumin and volatile oil, orthogonal Design is applied to water processing Rhizoma Curcumae.RESULTS: The best processing method is: Rhizoma Curcumae is moistened for 20min, then cutting up to 3mm thick after steaming 30min.CONCLUSIONS:The steaming time has no obvious effect on the amount of curcumin in Rhizoma Curcumae, but if the amount of volatile oil is taken as marker. the steaming time has obvious effect.

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What this paper is about

AIM: To research the best processing method of Rhizoma Curcumae with water.METHODS: L 9(3 4) orthogonal table are decided with three effects: moistening time, steaming time, thickness of processed pieces. According to the amount of curcumin and volatile oil, orthogonal Design is applied to water processing Rhizoma Curcumae.RESULTS: The best processing method is: Rhizoma Curcumae is moistened for 20min, then cutting up to 3mm thick after steaming 30min.CONCLUSIONS:The steaming time has no obvious effect on the amount of curcumin in Rhizoma Curcumae, but if the amount of volatile oil is taken as marker. the steaming time has obvious effect.

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Available abstract

AIM: To research the best processing method of Rhizoma Curcumae with water.METHODS: L 9(3 4) orthogonal table are decided with three effects: moistening time, steaming time, thickness of processed pieces. According to the amount of curcumin and volatile oil, orthogonal Design is applied to water processing Rhizoma Curcumae.RESULTS: The best processing method is: Rhizoma Curcumae is moistened for 20min, then cutting up to 3mm thick after steaming 30min.CONCLUSIONS:The steaming time has no obvious effect on the amount of curcumin in Rhizoma Curcumae, but if the amount of volatile oil is taken as marker. the steaming time has obvious effect.

Key concepts: Steaming, Chemistry, Curcumin, Food science, Chromatography, Biochemistry

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