南极磷虾虾壳中虾青素稳定性的研究  

Study on the stability of astaxanthin from Antarctic krill shells

作　　者：宋素梅[1] 刘富俊[2] 姜启兴[1] 刘冬梅[2] 许艳顺[1] 王海鸥[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]辽宁省大连海洋渔业集团公司,辽宁大连116113

出　　处：《食品工业科技》2012年第18期96-98,102,共4页Science and Technology of Food Industry

基　　金："十二五"国家"863"计划项目(2011AA090801)

摘　　要：为了研究南极磷虾虾壳中虾青素的稳定性,以提取液中总类胡萝卜素含量为指标,测定了其在光照、温度、酸碱、金属离子等不同条件下的保留率。结果表明,虾青素在光照条件下很不稳定,尤其在阳光直射时降解迅速;随着温度的升高,虾青素损失加快,当温度在60～90℃范围时,褪色加剧;碱浓度较低时虾青素比较稳定,过高的酸浓度或碱浓度都会引起虾青素的损失;钠、钾、镁、钙、锌和铝离子对虾青素基本没有影响,而铜、亚铁离子和铁离子有明显的破坏作用,其中铁离子对虾青素的影响最大。In order to study the stability of astaxanthin from Antarctic krill shells,the retention rate of total carotenoid content in extract was determined under different conditions,such as light,temperature,acid or alkali and metal ions.The results showed that astaxanthin was quite unstable under light and degraded rapidly especially in direct sunlight.Astaxanthin had a great loss with the increasing temperature and faded intensified when the temperature reached 60~90℃.Astaxanthin was relatively stable when alkaline concentration was low,while too high acid or alkaline concentration may cause the loss of astaxanthin.Metal ions,including Na^＋、K^＋、Mg^2＋、Ca^2＋、Zn^2＋ and Al^3＋,showed little effect on astaxanthin.While Fe^2＋、Cu^2＋ and Fe^3＋,especially Fe^3＋,could obviously destroy astaxanthin.

关 键 词：南极磷虾虾壳 虾青素 丙酮 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]