Objective:To optimize preparation technology of curcumin by monascus liquid culture method. Method: With natural Curcuma longa as raw materials and yield of curcumin index

based on single-factor tests

effect of solid-liquid ratio

fermentation time

nutrition ratio and pH of fermentation broth on preparation technology was investigated by orthogonal test. Result: Optimum preparation technology was as following:solid-liquid ratio of 1 g·L-1

fermentation time 5 d

nutrition ratio 1/6

pH of fermentation broth 4.Yield of curcumin was up to 0.43%. Conclusion: This optimized technology was stable and feasible with high efficiency.