南美白对虾虾头中虾青素的提取工艺及稳定性  

Extraction of astaxanthin from Litopenaeus vannamei shrimp head and its stability

作　　者：张婧[1] 商建伟[1] 贺瑶[1] 王连杰[1] 李钰金 胡增淼[2] 林洪[1] 毛相朝[1] 

机构地区：[1]中国海洋大学食品工程与科学学院,山东青岛266003 [2]泰祥集团山东省海洋食品营养研究院,山东荣成264309

出　　处：《中国渔业质量与标准》2014年第1期43-52,共10页Chinese Fishery Quality and Standards

基　　金：中国博士后科学基金面上项目(2012M511550);山东省博士后创新项目专项资金资助项目(201103015);国家科技支撑计划项目(2012BAD28B05)

摘　　要：以嗜热链球菌发酵虾头后的固体产物为原料提取虾青素,研究了乙醇提取纯化虾青素的条件,并对所提取的虾青素的稳定性进行了分析。实验结果表明,最优提取条件为用乙醇以固液比1∶6(m/V)于30℃下提取60 min。最优皂化方案为1 mol/L的氢氧化钠甲醇皂化液在4℃下恒温皂化12 h。以正己烷、二氯甲烷和丙酮(5︰2︰2,V/V/V)为流动相过柱纯化,可以得到较优的虾青素纯品。虾青素提纯液在高温下不稳定;对日光或紫外光不稳定,对室内光或避光较稳定;Mg2+、Na+和Ca2+对虾青素的破坏较小,Zn2+、Cu2+、Fe2+和Fe3+对虾青素的破坏较为严重;V E、Na2SO3和V c对虾青素都有一定的保护作用,其中V E的保护作用最为明显。本研究优化了从南美白对虾中回收虾青素的方法,对其他甲壳类下脚料的综合利用具有一定的参考价值。The technological conditions of the extraction and the saponification of astaxanthin esters isolated from shrimp head into free astaxanthin were studied. The optimized extraction technique was ethanol and water （with a ratio of 6：1 ） used in the maceration procedure, at the temperature of 15℃ for 60 min. The extraction amount reached 21.6 μg/g shrimp head. The results showed that astaxanthin esters were completely turned into free astaxanthin by 40 mol/L NaOH - methanol , at the temperature of 4 0℃ for 12 h. Centrifugal thin layer chromatography was used to purify the astaxanthin and the optimum was n -hexane, methylene dichloride and acetone （5：2： 2, V/V/V）. Effects of temperature, light, cations and reducing agents on the stability of astaxanthin were studied. The results indicated the content of astaxanthin decreased when temperatures were higher than 40℃. Mg2 ＋ , Na ＋ and Ca2＋ showed minor effect on astaxanthin, while the other cations such as Zn26＋ , Cu2＋ , Fe2＋ and Fe3＋ could seriously damage astaxanthin. Reducing agents such as VE, Vc and Na2SO3 can protect astaxanthin from oxidation. VE showed better protection effects than Na2SO3 and Vc.

关 键 词：虾青素 提纯 稳定性 虾头 嗜热链球菌 

分 类 号：TQ914.2[化学工程]