包装与食品机械Issue(5)：1-5,5.DOI:10.3969/j.issn.1005-1295.2017.05.001
超声波结合反复冻融法对虾壳虾青素提取效率的影响
Effect of Extracting Method of Ultrasound Combined with Repeated Freezing and Thawing Method on Astaxanthin Extraction Efficiency from Shrimp Shell
摘要
Abstract
Astaxanthin-protein complex was the main structural form of astaxanthin existed in the shrimp shell,solvent extraction yield was less efficient for the astaxanthin-protein complex was water-soluble. Cooking,ultrasonic extraction method and repeated freeze-thaw method were combined to destroy the protein in the shrimp shell to improve the extraction efficiency.The shrimp shell was cooked in boiling water for 5 min,and then stored at -18 ℃ for 3 h,thawed for 8 min,the freezing and thawing processing was repeated for 3 times,methanol / ethyl acetate(2:1,v/v) was used as extracting solvent,the ratio of liquid to solvent was 20 mL/g,ultrasonic power was 320 W,ultrasonic time was 30 min,under the optimal condition,the extraction yield of astaxanthin was 39.6 μg/g,which was much higher than that of ultrasonic extraction.关键词
煮制/超声波处理/反复冻融/虾壳虾青素/提取工艺Key words
cooking/ultrasonic treatment/repeated freezing and thawing/astaxanthin in shrimp shell/extraction technique分类
轻工纺织引用本文复制引用
孙协军,武纪天,李秀霞,蔡路昀,金倩倩..超声波结合反复冻融法对虾壳虾青素提取效率的影响[J].包装与食品机械,2017,(5):1-5,5.基金项目
"十二五"国家科技支撑计划项目(2012BAD29B06 （）
2015BAD17B03) （）
辽宁省大学生创新创业实验项目(201610167000069) （201610167000069）
