Curcumin 458-37-7

Curcumin is a chemical component extracted from the rhizomes of some plants in the family zingiberaceae and araceae. Among them, curcumin contains about 3% ~ 6%, which is a diketone pigment and a diketone compound. Curcumin is orange yellow crystal powder, slightly bitter taste, insoluble in water, mainly used in food production of intestinal products, canned, marinated products and other products coloring. Medical research shows that curcumin has the functions of lowering blood fat, anti-tumor, anti-inflammation, gallbladder and anti-oxidation. Scientists have discovered that curcumin could help fight drug-resistant TB. The main sources of Curcuma aromatica Salisb. Roots, roots of c. romera l., roots of c. zedoaria(Berg.)Rosc., roots of Acorus calamus l., etc. [3]

Curcumin is orange yellow crystal powder, taste slightly bitter, insoluble in water and ether, soluble in ethanol, propylene glycol, soluble in glacial acetic acid and alkali solution, in alkaline red brown, in neutral, acidic yellow. Measured by ot-42 method. The melting range is 179 ~ 182℃.

Curcumin has strong stability and coloring ability to reducing agent, and is not easy to fade after coloring. However, it is sensitive to light, heat and iron ions, and has poor light, heat and iron ion resistance.

Since curcumin molecule has two hydroxyl groups on both ends, conjugation effect of electron cloud deviation occurs under basic conditions, so when PH is greater than 8, curcumin will turn from yellow to red. Modern chemistry USES this property as an acid - base indicator.

EINECS no. 207-280-5 molecular weight C21H20O6 368.39 density 1.307g/cm3 melting point 183℃ boiling point 593.2℃ at 760 mmHg