ชื่อเรียกอื่น

(synonymes)

• C.I. Natural Yellow 3
• Diferuloymethane
• Kurkum
• Turmeric yellow

• Fats and oils
• curry, curry paste
• processed cheese
• fish fingers

สารสกัดจากรากสะสมอาหาร (rhizomes) ของขมิ้น (turmeric) มีสีเหลือง-ส้ม (Orange-yellow)

(FAO standard) Curcumin is obtained by solvent extraction of turmeric i.e., the ground rhizomes of Curcuma longa L. (Curcuma domestica Valeton) . In order to obtain a concentrated curcumin powder, the extract is purified by crystallization. The product consists essentially of curcumins; i.e. the colouring principle 1,7-bis- (4-hydroxy-3-methoxy-phenyl)-hepta-1,6-diene-3,5-dione (synonyms: Curcumin, Diferuloylmethane, CI Natural Yellow 3, CI (1975) 75300) and its desmethoxy- and bis-desmethoxy-derivatives in varying proportions. Minor amounts of oils and resins naturally occurring in turmeric may be present. Only the following solvents may be used in the extraction and purification: acetone, methanol, ethanol, isopropanol, hexane and ethyl acetate. Supercritical carbon dioxide may also be used in the extraction.

http://www.fao.org/ag/agn/jecfa-additives/specs/Monograph1/Additive-140.pdf