微波与GC-MS联用分析红球藻中的有效成分  

Identification of Active Components in Haematococcus pluvialis by Microwave-assistedand GC-MS

作　　者：季晓敏[1] 王亚男[1] 徐嘉杰 苏秀榕[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211 [2]中国农业机械化研究院,北京100083

出　　处：《中国食品学报》2015年第6期206-211,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国际合作项目(S2011ZR0360)

摘　　要：利用响应面对破壁的雨生红球藻粉进行微波萃取(Mae),考察了液固比和时间对虾青素提取率的影响;通过GC-MS比较微波萃取、超临界萃取(Scf)、索式抽提(Sox)方法得到的脂肪酸的差异,并用薄层色谱鉴别精油中的虾青素及其他类胡萝卜素成分。结果:微波萃取虾青素的最佳工艺条件为:液固比108,时间19.5 min。在此条件下,藻粉中的虾青素提取率达0.95%。将不同方法得到的萃取物进行GC-MS分析,结果不饱和脂肪酸(UFA)含量最高的是Scf,Sox次之,Mae最低。由薄层层析得到的萃取物中类胡萝卜素成分基本相同。经综合比较,超临界萃取的品质较优,微波萃取快速、方便。Microwave-assisted extraction （Mae） of astaxanthin from Haematococcus pluvialis was optimized by response surface methodology （RSM）. The effects of time and the ratio of liquid to solid were discussed. The fatty acid compositions was compared from three different methods of Mae, Super-critical CO2 extraction（Scf） and Soxhlet extraction （Sox） by GC-MS, meanwhile, astaxanthin and other Carotenoids were identified by Thin layer chromatography（Tic）. Resuits： the optimal extraction conditions were extraction time of 19.5 min, the ratio of liquid to solid of 108. Under these optimum conditions, the extraction yield of astaxanthin was 0.95%. GC-MS analysis of essential oil indicated that the highest content of unsaturated fatty acids （UFA） was extracted by Scf, and the lowest was by Mae. The major fatty acid compositions are the same by Tic. In a word, the quality of active components by Scf was better than that by Mae, however, the latter was quicker and more convenient.

关 键 词：雨生红球藻 虾青素 微波萃取 脂肪酸 气相色谱-质谱联用法 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]