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 | Khoom noj khoom haus qib/Feed qib |
| Qhov tshwm sim | Yellow (7.8) mus rau liab-xim av (9.2) |
| 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 | Khaws ntawm 2 ° C txog 8 ° C |
Kev piav qhia ntawm cov khoom
Curcumin yog curcuminoids tseem ceeb ntawm Indian txuj lom turmeric, uas yog ib tug tswv cuab ntawm tsev neeg Ginger (Zingiberaceae).Turmeric lwm ob curcuminoids yog desmethoxycurcumin thiab bis-desmethoxycurcumin.Cov curcuminoids yog ntuj phenols uas yog lub luag haujlwm rau cov xim daj ntawm turmeric.Curcumin tuaj yeem muaj nyob hauv ntau daim ntawv tautomeric, suav nrog 1,3-diketo daim ntawv thiab ob daim ntawv sib npaug enol.
Daim ntawv enol muaj zog ruaj khov nyob rau hauv cov theem khoom thiab hauv kev daws.Curcumin tuaj yeem siv rau kev ntsuas boron hauv txoj kev curcumin.Nws reacts nrog boric acid los tsim ib tug liab-xim compound, rosocyanine.Curcumin yog xim daj daj thiab tuaj yeem siv los ua zaub mov xim.Raws li cov khoom noj ntxiv, nws tus lej E yog E100.
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, cov txheeb ze ntawm Ginger.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.
