虾青素的提取及其稳定性的研究  

Extraction of Astaxanthin from Shrimp and its Stability

作　　者：张影霞[1] 武利刚[1] 罗志辉[1] 林起[1] 段杉[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《现代食品科技》2008年第12期1288-1291,共4页Modern Food Science and Technology

摘　　要：以虾头、虾壳为原料,研究了有机溶剂提取虾青素的条件及其稳定性。结果表明,用乙酸乙酯在pH4.0、50℃条件下提取2.5h虾青素的产量为49.1μg/g原料。研究还发现:紫外光对虾青素的破坏作用很大,而可见光较小;70℃以下、pH4～11范围内虾青素较稳定;Ca2+、Mg2+、K+、Na+、Zn2+金属离子对虾青素基本没影响,Fe2+、Fe3+、Cu2+有明显破坏作用,Fe3+对虾青素的影响最大。In this paper, shrimp waste was used as raw material for extraction of astaxanthin. The extraction process was optimized and the stability of astaxanthin was studied. Result shows that the best extraction reagent, pH, extraction temperature and time were ethyl acetate, 4.0, 50℃ and 2.5h, respectively, under which the obtained astaxanthin was 49.1μg/g raw material. It was also found that visible light had higher damaging effect on astaxanthin than ultraviolet. Within the pH range of4-11 and below 70℃, astaxanthin was stable and metal ions, including Ca2＋,Mg2＋,K＋,Na＋ and Zn2＋, showed little effect on astaxanthin. While the ions of Fe 2＋,Fe3＋ and Cu2＋, especially Fe 3＋, could obviously destroy astaxanthin.

关 键 词：虾青素 乙酸乙酯 提取 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]