虾壳虾青素酯皂化工艺研究  

Studies on the Saponification Technology of Astaxanthin Esters from Shrimp Crust

作　　者：陈兴才[1] 赖虔[1] 赵仪[1] 

机构地区：[1]福州大学生物科学与工程学院,福州350002

出　　处：《中国食品学报》2007年第4期74-79,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省自然科学基金资助项目(Z0516004)

摘　　要：为了提高虾青素产品的纯度和得率,研究了KOH-C2H5OH将不同的虾青素酯皂化成游离虾青素的皂化工艺,如碱的种类、助溶剂、碱浓度、皂化时间和温度对皂化的影响。以碱浓度、反应温度、反应时间为因素,选用U12(122×31)混合水平均匀设计表进行试验,确定了皂化的最佳工艺条件为:KOH-C2H5OH40.3g/L(mKOH/VC2H5OH),温度16.0℃,时间37.0min。在上述条件下得到的游离虾青素含量从未皂化前的8.1%提高到85.7%。In order to increase the purity and the yield of astaxanthin product,the saponification technology of astaxanthin esters by KOH-C2H5OH and the effects of some single factors such as the kind of alkali,flux,the alkali concentration,saponification temperature and time on the saponification of astaxanthin esters were studied. For the sake of determining the efficient saponificaing conditions,the appropriate uniform form U12（12^2×3^1）was chosen to go on uniform design experiment. The results showed that the optimum saponificaing conditions were as follow：KOH-C2H5OH 40.3 g/L （mKOH / VC2H2OH）,temperature 16.0 ℃ and time 37.0 mins. Under the above condition,the content of free astaxanthin increased to 85.7% from 8.1% of unsaponification sample.

关 键 词：虾青素 提取 皂化 

分 类 号：TQ914.2[化学工程]