Advantages curcumin active monomer products are recommended

【Product name】 turmeric

【Source】This product is the dried rhizome of Curcuma longa L. in the ginger family. In winter, when the stems and leaves wither, they are picked, washed, boiled or steamed until the heart is deep, dried in the sun, and the roots are removed.

【Properties】This product is irregularly oval, cylindrical or spindle shaped, often curved, some with short forked branches, 2 ~ 5cm long, 1 ~ 3cm diameter. The surface is dark yellow, rough, with wrinkled texture and distinct links, and has round branch marks and fibrous root marks. Solid quality, not easy to break, cross-section brown yellow to golden yellow, horny, waxy luster, the inner cortex ring pattern is obvious, vascular bundle is scattered in spots. Gas aroma specific, bitter, hot taste.

【Sex and taste and return to the classics】Xin, bitter, warm. Spleen, liver channel.
【Function and indications】Breaking blood for Qi, relieving pain through menstruation. It is used for thorax and hypochondriac tingling pain, chest impediment heartache, dysmenorrhea, mass, rheumatism, shoulder and arm pain, tumescence and swelling pain.

Source of curcumin ingredient

Curcuma aromatica Salisb. Root,^b turmeric C. Longa L.^c rhizome,^b Zedoaria (Berg.)Rosc ^c rhizome,^b Araceae ^b Acorus calamus L.^c rhizome.

Curcumin is a yellow pigment extracted from the rhizome of turmeric. The main component is curcumin, about 3% to 6% of turmeric. It is a rare pigment with diketone in the plant world and is a diketone compound.

Curcumin is orange yellow crystalline powder, slightly bitter taste. Insoluble in water, soluble in ethanol, propylene glycol, soluble in glacial acetic acid and alkali solution, reddish-brown when alkaline, yellow when neutral and acidic. The stability of the reducing agent is strong, the coloring is strong (not for protein), and it is not easy to fade after coloring, but it is sensitive to light, heat and iron ions, and the light resistance, heat resistance and iron ion resistance are poor.

Curcumin is mainly used for the coloring of intestinal products, canned products, sauces and other products, and its usage is determined according to the normal production needs.

In addition, radish red, sorghum red, safflower yellow and other edible natural pigments are commonly used as colorants in the production of cooked meat products and canned food. China's national standard "Health standard for the use of food additives" (GB2760-1996) stipulates that radish red should be used according to normal production needs; The maximum amount of sorghum red was 0.04%. Red flower yellow is 0.02%.

Product Name	Curcumin	Structural formula
Cas No.	458-37-7
Molecular formula	C21H20O6
Molecular weight	368.38
Melting point	183 °C
Boiling point	418.73°C
Appearance	Orange powder
Storage condition	2-8°C