中国食品学报2017，Vol.17Issue(7)：86-95,10.DOI:10.16429/j.1009-7848.2017.07.012
雨生红球藻粉虾青素的提取及稳定性研究
Study on the Extraction of Astaxanthin from Haematococcus pluvialis and the Stability of Astaxanthin
摘要
Abstract
In this study,the extraction of astaxanthin from Haematococcus pluvialis was investigated by mixture organic solvents and the stability of astaxanthin were study.The response surface methodology was adopted in this paper and the Box-Behnken Design was applied to the study of the effects of extracting temperature,extracting time and liquid-material ratio.The experimental results showed that the best extraction conditions were:extracting temperature 51 ℃,extracting time 42 min and the ratio of material to liquid 1∶640.Under these conditions,the rate of astaxanthin is 92.04％.The property of astaxanthin was unstable and easy to be decomposed.The content of astaxanthin stabilized when temperature were lower than 40 ℃;the light of sun and UV could seriously damage astaxanthin;the metal ions of Zn2+,Cu2+,Fe2+,Mg2+,Na+ and Ca2+ had huge impacts on the astaxanthin;however the antioxidant of VC and Na2SO3 could damage the astaxanthin and the BHT could barely protect astaxanthin from oxidation.The results indicated that the degradation of astaxanthin could be slow down with little metal ions under the condition of refrigeration in the dark.关键词
雨生红球藻/虾青素/提取/稳定性Key words
Haematococcus pluvias/astaxanthin/extraction/stability引用本文复制引用
耿兆艳,孙翰,管斌,孔青,段良飞,王旎..雨生红球藻粉虾青素的提取及稳定性研究[J].中国食品学报,2017,17(7):86-95,10.基金项目
“十二五”国家科技支撑计划项目(2013BAD10B02-06) （2013BAD10B02-06）
山东省科技发展计划项目(2014GSF121029) （2014GSF121029）
国家自然科学基金项目(31471657) （31471657）
