Lus piav qhia luv luv:
CAS Nr .: 458-37-7
Cov mis mos molecular: C21H20O6
Molecular Luj: 368.3799
Chemical structure:
| Cov ntaub ntawv yooj yim | |
| Khoom npe | Curcumin |
| Qib | Qib zaub mov |
| Qhov tshwm sim | Txiv kab ntxwv crystalline hmoov |
| Assay | 95% |
| Txee lub neej | 2 xyoo |
| Ntim | 25kg / nruas |
| Yam ntxwv | Stable, tab sis tej zaum yuav lub teeb rhiab heev. Incompatible nrog muaj zog oxidizing neeg sawv cev. |
| Qhov xwm txheej | Muab kaw, thiab khaws cia hauv qhov txias (60-70F), thaj chaw qhuav (35-62% txheeb ze av). Tsis txhob khov, thiab kom deb ntawm lub teeb ncaj qha. |
Kev piav qhia ntawm cov khoom
Curcumin, tseem hu ua turmeric pigment los yog kua qaub daj, yog lub ntuj phenolic antioxidant muab rho tawm los ntawm cov hauv paus hniav thiab stems ntawm qhiav nroj tsuag xws li turmeric, turmeric, mustard, curry, thiab turmeric. Nws cov saw tseem ceeb muaj xws li unsaturated aliphatic thiab aromatic pawg, thiab nws yog ib tug diketone compound. Nws yog ib qho uas nquag siv seasoning thiab edible pigment, non-toxic, nrog ib tug tshuaj formula C21H20O6.
Curcumin yog txiv kab ntxwv daj crystalline hmoov nrog ib tug me ntsis iab saj. Nws yog insoluble hauv dej thiab ether, soluble hauv ethanol thiab propylene glycol, thiab yooj yim soluble hauv glacial acetic acid thiab alkaline daws. Nws tshwm reddish xim av nyob rau hauv alkaline tej yam kev mob thiab daj nyob rau hauv nruab nrab thiab acidic tej yam kev mob.
Curcumin muaj zog ruaj khov rau txo cov neeg ua haujlwm thiab cov xim muaj zog. Ib zaug xim, nws tsis yooj yim rau ploj, tab sis nws yog rhiab rau lub teeb, cua sov, thiab hlau ions, thiab muaj tsis zoo rau lub teeb, tshav kub, thiab hlau ions.
Curcumin yog cov khoom siv ntuj tsim los siv rau hauv cov khoom noj khoom haus rau cov khoom siv xim xws li cov khoom siv hauv plab, cov kaus poom, thiab cov khoom siv ntses braised. Curcumin muaj cov txiaj ntsig ntawm kev txo cov ntshav rog, tiv thaiv qog, tiv thaiv kab mob, cholagogic, antioxidant, thiab lwm yam. Tsis tas li ntawd, qee cov kws tshawb fawb tau pom tias curcumin muaj txiaj ntsig zoo hauv kev kho mob ntawm cov tshuaj tiv thaiv tuberculosis.
Muaj nuj nqi ntawm cov khoom
Curcumin, lub active tivthaiv ntawm turmeric (Curcuma longa), tau raug suav hais tias yog ib tug anti-inflammatory thiab antioxidant neeg sawv cev. Tshwj xeeb, nws tuaj yeem tshem tawm cov pa oxygen reactive, xws li hydroxyl radicals, super oxide anion radicals, thiab nitrogen dioxide radicals. Tsis tas li ntawd, nws ua haujlwm raws li kev tiv thaiv kab mob los ntawm kev tswj hwm kev tsim cov cytokines pro-inflammatory (piv txwv li, IL-1 thiab TNF-α) thiab inhibiting kev ua kom muaj kev cuam tshuam tshwj xeeb (piv txwv li, NF-κB thiab AP-1) . Curcumin kuj ua kom pom cov khoom tiv thaiv kab mob. Tshwj xeeb, nws inhibits UV hluav taws xob ua rau mob qog noj ntshav hauv SKH-1 cov nas tsis muaj plaub hau thiab txo UVB-induced matrix metalloproteinase-1/3 qhia hauv tib neeg dermal fibroblasts ntawm MAPK-p38 / JNK txoj kev tsuj.
Curcumin, yog ib qho tshuaj tiv thaiv kab mob hauv cov hauv paus turmeric, ib tus txheeb ze ntawm qhiav. Turmeric tau siv ntau txhiab xyoo los ua kev npaj tshuaj thiab tshuaj tua kab mob thiab tshuaj pleev xim rau hauv cov khoom noj. Curcumin raug cais raws li qhov loj daj turmeric; chemically diferulomethane, thiab muaj cov qauv polyphenolic molecular zoo ib yam li lwm cov xim cog
Curcumin muaj cov tshuaj antioxidants, uas tiv thaiv cov hlwb tiv thaiv kev puas tsuaj los ntawm cov dawb radicals. nws yog tsuas yog siv hauv kev lag luam tshuaj pleev ib ce.
Curcumin tsuas yog siv rau hauv ntau yam khoom noj ua xim hauv mustard, cheese, dej haus thiab khoom qab zib.As pigments, zaub mov additives ntawm seasoning.
Kev thov loj ntawm cov khoom
Curcumin tau siv dav hauv kev lag luam khoom noj khoom haus raws li cov xim ntuj tsim tau ntev. Nws yog tsuas yog siv rau dyeing ntawm cov kaus poom zaub mov, hnyuv ntxwm khoom thiab soy sauce cov khoom. Tus nqi ntawm curcumin siv yog txiav txim los ntawm kev xav tau ntau lawm. Cov khoom lag luam ntawm cov khoom noj muaj txiaj ntsig nrog curcumin yog cov khoom tseem ceeb tuaj yeem yog cov zaub mov dav dav lossis qee cov ntawv tsis yog khoom noj, xws li tshuaj ntsiav, tshuaj lossis ntsiav tshuaj. Rau daim ntawv qhia zaub mov, qee cov zaub mov daj tuaj yeem txiav txim siab, xws li ncuav mog qab zib, khoom qab zib, dej haus, thiab lwm yam.
Curcumin yog cov khoom noj ntxiv uas tau pom zoo los ntawm Codex Alimentarius Commission ntawm Food and Agriculture Organization of United Nations (FAO/WHO-1995). Cov ntawv tshaj tawm tshiab "Cov Qauv rau Kev Siv Khoom Noj Ntxiv" (GB2760-2011) qhia tias cov dej khov khov, cov khoom siv cocoa, cov khoom qab zib thiab cov khoom qab zib thiab cov khoom qab zib, cov pos hniav raws li cov khoom qab zib, cov khoom qab zib zoo nkauj, toppings thiab qab zib sauces, batter, txheej hmoov thiab Frying hmoov, qhov siab tshaj plaws ntawm curcumin nyob rau hauv instant mov thiab noodle khoom, flavored syrup, compound seasoning, carbonated dej qab zib thiab jelly yog 0.15, 0.01, 0.7, 0.5, 0.3, 0.5, 0.5, 0.1, 0.01, 0.01 g / kg, feem. , margarine thiab nws cov khoom zoo sib xws, cov txiv ntoo siav thiab cov noob, cov khoom ntim rau cov khoom lag luam thiab cov khoom noj puffed tuaj yeem siv rau hauv kev sib tw raws li kev xav tau ntau lawm.
