Microsoft Word 毛丽哈?艾合买提

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1 4 3 Vol. 4 No Journal of Food Safety and Quality Jun., 2013 * 毛丽哈艾合买提, 吐力吾汗阿米汗, 阿布都拉艾尼瓦尔 (, ) 摘要 : 目的, 方法,,, 结果 :, 25 ph 4.0 1:15 2 h, μg/g, 结论, ;, ; ; Fe 2+ Fe 3+ Cu 2+ Zn 2+ Ca 2+ Mg 2+ Na +,, Fe 2+ 关键词 : ; ; ; ; Extraction and stability research of shrimp astaxanthin MAOLIHA.Ahmat, TULIWUHAN.Amihan, ABUDOULA.Aineiwaer * (Chemical Engineering of Xinjiang Agricultural University, Urumqi , China) ABSTRACT: Objective To establish an optimum process of astaxanthin extraction and confirm its stabilitywith the organic solvent and to using the head of the prawn, shrimp shell as raw materials. Methods By organic solvent extraction method, astaxanthin extraction process was optimized on the basis of single factor experiment, and the content was determined by spectrophotometric method. The effects of light, temperature, ph, metal ion and storage conditions on prawn shell astaxanthin were studied. Results The data showed that the optimum conditions for extraction of astaxanthin were as follows: extracted by 1:15 dosage at room temperature for 2 h at ph 4.0, using ethyl acetate as extraction solvent for the raw shrimp. The astaxanthin production was μg/g under the best conditions. The results also showed that the illumination, temperature, and acidity could affect the stability of astaxanthin from shrimp shell, and light was the most significant factor. Conclusion The shrimp shell astaxanthin extraction liquid was unstable under high temperatures and outdoor light, but was relatively stable under indoor light. In the weak alkaline environment it was relatively stable. By adding Fe 2+, Fe 3+, Cu 2+, Zn 2+, Ca 2+, Mg 2+, and Na + ions in sulfate solution, there were some damage effects to the pigment, Fe 2+ had the most unstable effect. KEY WORDS: astaxanthin; ethyl acetate; extraction; stability; determination * 通讯作者 :,, @qq.com *Corresponding author: ABUDOULA.Aineiwaer, Associate Professor, College of Chemical Engineering, Xinjiang Agricultural University, No.311, Nongda East Road, Shayibake District, Urimqi , China @qq.com

2 引言 (astaxanthin, 3, , 4 - -β, β ), A -,,,, [2-3],,,, [4-5], β- 10, E 1000,, ; - [6-13] 2 材料与方法 2.1 试剂与仪器 ( ) ( ); 95% ( ); ( ); ( ); ( ) TV ( ); PL203- ( - ); DELTA320pH ( - ); HH-S ( ); 722 ( ); SHZ-C ( ) 2.2 实验方法有机溶剂提取工艺流程虾青素含量的测定,,, 474 nm A (1) [6] : (μg/g)=a V D/0.2 M (1), A: ; D: ; V:, ml; M:, g 3 结果与分析 3.1 最佳材料的选择 ( ) ( ), 474 nm, 1 1,,, [7] 3.2 有机溶剂提取虾青素的结果分析最佳提取溶剂的选择 6 1 g, 95% ( : : =5:10:5, v/v/v) 2 h, 474 nm, 2 2,, 表 1 不同材料提取虾青素的比较 Table 1 Comparison of different materials for astaxanthin extraction (μg/g)

3 3, : 907 表 2 不同溶剂提取虾青素的比较 Table 2 Comparison of different extraction solvents for astaxanthin extraction 95% 最佳提取溶剂用量的选择 5 1 g,, 1:5 1:10 1:15 1:20 1:25, 2 h, 474 nm, 1 1, 1:15, 1:15 1: 最佳浸泡时间的选择 6 1 g,, h, 474 nm [8], 2 2,, h, 2 h 2 h 最佳提取 ph 值的选择 6 1 g,, ph , 2 h, 474 nm [8], 3 Fig. 2 2 Comparison of different soaking time 3 ph Fig. 3 Comparison of different ph Fig. 1 1 Comparison of different extraction solvent consumption 3, ph , ph 最佳提取次数的选择 1 g, 15 ml, 2 h, 474 nm [8],, 4 (2) :

908 4 吸光度 2 (%)= 100% (2) 吸光度 : 1 3 ; 2 ; 1 20 30 40 50 60 30

6 最佳提取乙醇浓度的选择 6 1 g, 50% 60% 70% 80% 90% 95% 50 ml, 2 h, 474 nm

5 Effect of acidity on astaxanthin stability 5, ph 8~10,,,,,,

concentrations 95% 90% 80% 70% 60% 50% 0.184 0.217 0.165 0.156 0.

4 908 4 吸光度 2 (%)= 100% (2) 吸光度 : 1 3 ; 2 ; min,,, 4 4,,, 酸度对虾青素稳定性的影响, ph , 2 h [9],, 5 Fig. 4 4 Comparison of different extraction times 4,, 90%,,, 最佳提取乙醇浓度的选择 6 1 g, 50% 60% 70% 80% 90% 95% 50 ml, 2 h, 474 nm [8], 3 3,,, 90% 3.3 虾青素稳定性研究结果温度对虾青素稳定性的影响, 10 5 Fig. 5 Effect of acidity on astaxanthin stability 5, ph 8~10,,,,,, Table 3 表 3 不同提取乙醇浓度的比较 Comparison of different ethanol concentrations 95% 90% 80% 70% 60% 50% Table 4 表 4 温度对虾青素稳定性的影响 Effect of temperature on astaxanthin stability ( )

5 3, : 矿物盐对虾青素稳定性的影响 0.05 g/10 ml Fe 2+ Fe 3+ Cu 2+ Zn 2+ Ca 2+ Mg 2+ Na +,, [10],, 5 5, Fe 2+ Fe 3+ Cu 2+ Zn 2+ Ca 2+ Mg 2+ Na +, 24 h Fe 2+, 光对虾青素稳定性的影响, [11],, 6 6,,,, 保存条件对虾青素稳定性的影响 1 g, 4 : ( 15 )+ +, + +, (25 ),, 2 h, [12], 7 7,, ;,,,, 4 结论, ; ; 1:15, μg/g ;, ; : ph h, 90%,, ;, ; ph 4 10 ; Fe 2+ Fe 3+ Cu 2+ Zn 2+ Ca 2+ Mg 2+ Na +, Table 5 表 5 矿物盐对虾青素稳定性的影响 Effect of mineral salt on astaxanthin stability Fe 2+ Fe 3+ Cu 2+ Zn 2+ Ca 2+ Mg 2+ Na 表 6 光对虾青素稳定性的影响 Table 6 Effect of light on astaxanthin stability ( 12:00) ( 12:00) Table 7 表 7 保存条件对虾青素稳定性的影响 Effect of storage conditions on astaxanthin stability

910 4 参考文献 [1],,,. [J]. 2000, 19(3): 230 235. Xu XM, Jin ZY, Liu DH, et al. Astaxanthin production in the shake flask method, yeast technology [J]. J Wuxi Univ Light Ind, 2000, 19 (3): 230 235. [2].

Beijing: China Medical Science and Technology Press, 1997. [4]. [J]., 2006, 33(153): 13 18. Jiao XF. Application of astaxanthin in cosmetics [J]. J Chem Ind Guangdong Prov, 2006, 33 (153): 13 18.

6 910 4 参考文献 [1],,,. [J]. 2000, 19(3): Xu XM, Jin ZY, Liu DH, et al. Astaxanthin production in the shake flask method, yeast technology [J]. J Wuxi Univ Light Ind, 2000, 19 (3): [2]. [J]., 2007, (3): 5 7. Geng HT. Astaxanthin introduction [J]. J Chem Educ, 2007, (3) : 5 7. [3],. [M]. :, Wang YQ, Li QS. Natural carotenoids research development, production and application [M]. Beijing: China Medical Science and Technology Press, [4]. [J]., 2006, 33(153): Jiao XF. Application of astaxanthin in cosmetics [J]. J Chem Ind Guangdong Prov, 2006, 33 (153): [5],. [J]., 2005, 24(10): Dong YH, Zhao YF. Research progress of biological sources of astaxanthin and function [J]. J Fish Sci, 2005, 24(10): [6],,,. [J]., 2001, 29: Xu PY, Zheng YG, Shen YC, et al. Spectrophotometric method determination of astaxanthin content in red hair, leaven [J]. J Zhejiang Univ Technol, 2001, 29: [7],,. (I) [J]., 1995, (8): , 434. Ding CM, TaoTX, Wu ZC. The comprehensive utilization of lobster shrimp shell (I) - red pigment extraction and its properties of shrimp shell research [J]. J Chem World, 1995, (8): , 434. [8],. [J]., 2003, 2: 27 28, 34. Xu PY, ZhangYJ. Shrimp shell astaxanthin extraction technology research [J]. J Food Feed Ind, 2003, 2: 27 28, 34. [9],. [J]., 2009, 31(2): Liu HC, Yang D. Extracting astaxanthin from shrimp shell technology and its biological activity, application is reviewed [J]. Chem Reag, 2009, 31 (2): [10],,,. [J]., 2007, 27(1): Li DJ Fang GZ, Liu CQ, et al. Flavin ester and the stability of lutein research [J]. Forest Prod Chem Ind, 2007, 27 (1): [11],,,. [J]., 2005, 26(7): Zhao WJ, Wu XP, Gao L, et al. Simple extraction and storage stability of lycopene research [J]. Food Sci, 2005, 26 (7): [12],,. [J]., 2004, (9): Liu LZ, Peng GH, Shi JY, et al. Natural carotenoid pigment extraction in duck eggs of hearts and stability research [J]. Food Sci, 2004, (9): [13],,,. [J]., 2005(12): Shen GP Xu GM, Liu F, et al. The extraction of fat-soluble carotenoid and its stability study [J]. J Henan Agr Sci, 2005, (12): 作者简介 ( 责任编辑 : 佟丽 ) 毛丽哈艾合买提, 副教授, 主要研究方向为分析化学 @qq.com 阿不都拉艾尼瓦尔, 副教授, 主要研究方向为分析化学 @qq.com

H 2 SO ml ml 1. 0 ml C 4. 0 ml - 30 min 490 nm 0 ~ 100 μg /ml Zhao = VρN 100% 1 m V ml ρ g

H 2 SO ml ml 1. 0 ml C 4. 0 ml - 30 min 490 nm 0 ~ 100 μg /ml Zhao = VρN 100% 1 m V ml ρ g 16 6 2018 11 Chinese Journal of Bioprocess Engineering Vol. 16 No. 6 Nov. 2018 doi 10. 3969 /j. issn. 1672-3678. 2018. 06. 004 1 2 1 1 1. 330200 2. 330006 4 Box-Behnken 1 25 g /ml 121 92 min 2 6. 284%