盱眙龙虾虾壳中虾青素的提取工艺研究  

Study on the Extraction of Astaxanthin from Xuyi Shrimp

作　　者：张华敏[1] 张霄敬 崔志芹[1] 

机构地区：[1]中国药科大学工学院,江苏南京210009

出　　处：《化工时刊》2015年第12期6-9,共4页Chemical Industry Times

摘　　要：本文以盱眙龙虾虾壳为研究对象,考察了预处理条件、提取剂、提取时间和提取温度对虾青素提取率的影响。研究结果表明,选用1 mol/L的HCl浸泡搅拌2 h可将虾壳中的钙质脱除。虾青素的最优提取条件为:无水乙醇作为提取剂,料液比为1∶8、提取温度为55℃、提取时间3 h,所得虾青素的最大提取量为0.25 mg/g。This study used shrimp from Xuyi as material to investigate the effect of pretreatment conditions,solvent,time and temperature on the extraction efficiency of astaxanthin. The results showed that the calcium in the shrimp could be removed with 1 mol / L HCl for only 2 hours. When we extracted astaxanthin by anhydrous ethanol at55 ℃ for 3 hours,with the solid- liquid ratio of 1∶ 8,the extractive rate reached a maximum value 0. 25 mg / g.

关 键 词：虾壳 虾青素 提取 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]