Optimization of Curcumin Extraction from Turmeric(Curcuma longa L.) Using Supercritical Fluid CO2

Jeong, Seung-Hyun; Chang, Kyu-Seob; Kim, Young Jong

doi:10.13050/foodengprog.2004.8.1.47

Food Eng. Prog. 2004; 8(1):47-52

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2004.8.1.47

Article

초임계 유체 CO₂ 를 이용한 강황에서의 Curcumin 추출의 최적화

정승현¹, 장규섭²^,^*, 김영종²

Optimization of Curcumin Extraction from Turmeric(Curcuma longa L.) Using Supercritical Fluid CO₂

Seung-Hyun Jeong¹, Kyu-Seob Chang²^,^*, Young Jong Kim²

Author Information & Copyright ▼

¹(주)오뚜기

²충남대학교 식품공학과

¹Ottogi Co. Ltd.

²Department of Food Science and Technology, Chungnam National University

^*Corresponding author: Kyu-Seob Chang, Department of Food Science and Technology, College of Agriculture and Life sciences, Chungnam National University, 220 Gung-Dong, Yusung-Gu, Daejon-City 305-764, Republic of Korea. Phone: +82-42-821-7876, Fax: +82-42-822-2153, E-mail: changks@cnu.ac.kr

ⓒ Copyright 2004 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Feb 28, 2004

초임계 유체 CO2 를 이용한 강황에서의 Curcumin 추출의 최적화

초임계 유체 CO₂ 를 이용한 강황에서의 Curcumin 추출의 최적화