超声波联合研磨破壁法提取雨生红球藻中虾青素的工艺研究  

Extraction of astaxanthin from Haematococcus pluvialis by ultrasonic combined grinding and wall breaking

作　　者：孟昂 王萌[1] 赵晓燕[1] 朱运平[2] 张晓伟[1] 刘红开[1] 朱海涛[1] MENG Ang;WANG Meng;ZHAO Xiao-yan;ZHU Yun-ping;ZHANG Xiao-wei;LIU Hong-kai;ZHU Hai-tao(Department of Food Science and Nutrition,Culinary School,University of Jinan,Jinan,Shandong 250022,China;School of Food and Health Engineering,Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]济南大学食品科学与营养系,山东济南250022 [2]北京工商大学食品与健康学院,北京市食品添加剂工程技术研究中心,北京100048

出　　处：《粮油食品科技》2020年第3期91-97,共7页Science and Technology of Cereals,Oils and Foods

基　　金：国家自然科学基金(21406133),北京食品营养与人类健康高精尖创新中心开放基金(20181018)。

摘　　要：在比较研究并确定破壁方法与溶解试剂的基础上,利用超声辅助提取方法探索不同条件下从雨生红球藻中提取虾青素的效果,并通过响应面法进一步优化提取工艺参数。结果表明,采用液氮研磨破壁处理,以乙酸乙酯-乙醇(v/v:1∶2)作为提取溶剂在超声时间18mins、超声温度39℃、液料比9∶50(mL/mg)、超声功率200 W条件下进行震荡超声处理,最后于40℃水浴振荡20 mins,虾青素提取率可达85.1%。Based on the determination of wall breaking method and dissolving reagent,ultrasonic-assisted extraction was used in this study to explore the effect of extracting astaxanthin from Haematococcus pluvialis under different conditions,and further optimize the test results by response surface methodology.The results showed that under the conditions of ultrasonic time of 18 mins,ultrasonic temperature of 39℃,liquid-material ratio of 9∶50(mL/mg),and ultrasonic power of 200 W,ultrasonic treatment was carried out under the condition of oscillating ultrasound.Finally,the treatment was carried out under the condition of water bath oscillation at 40℃for 20 mins,the astaxanthin extraction rate can be 85.1%using Liquid nitrogen grinding broken wall treatment with ethyl acetate-ethanol(v/v:1∶2)as the extraction solvent.

关 键 词：雨生红球藻 虾青素 液氮研磨破壁 溶解试剂 超声辅助提取 

分 类 号：TS202[轻工技术与工程—食品科学]