虾壳中虾青素提取工艺条件的确定及优化

王茵; 胡婷婷; 吴成业

doi:10.19303/j.issn.1008-0384.2013.10.022

虾壳中虾青素提取工艺条件的确定及优化

doi: 10.19303/j.issn.1008-0384.2013.10.022

1. 福建省水产研究所,福建厦门,361013;
2. 福建农林大学食品科学学院,福建福州,350002

基金项目:

福建省科技计划项目——省属公益类科研院所基本科研专项

详细信息

作者简介:
王茵 (1983-), 女, 硕士研究生, 主要从事水产品加工与综合利用研究;吴成业 (1953-), 男, 研究员, 主要从事水产品加工利用研究 (E-mail:wcy@fjscs.ac.cn)

中图分类号: TS254
计量
- 文章访问数: 141
- HTML全文浏览量: 38
- PDF下载量: 1
- 被引次数: 0
出版历程
- 收稿日期: 2013-08-23
- 刊出日期: 2013-10-18

Optimization of Astaxanthin Extraction from Shrimp

1. Fujian Fisheries Research Institute;
2. College of Food Science,Fujian Agriculture and Forestry University

摘要

摘要: 为探讨南美白对虾虾壳中天然虾青素的提取工艺, 试验通过比较不同的前处理方式、溶剂类型及提取次数对提取率的影响, 确定酸浸泡脱钙前处理、乙醇溶剂提取及二次浸提等工艺技术。进一步通过单因素试验和正交试验进行条件优化, 获得乙醇提取虾青素的最佳工艺参数为料液比1∶10、pH3.0、温度60℃、时间3.5h。在此条件下, 虾类加工副产物中的天然虾青素提取率为271.3μg·g-1。
- 虾壳 /
- 虾青素 /
- 提取工艺 /
- 优化
Abstract: Conditions for extracting astaxanthin from Vannamei shrimps were studied.Decalcification with an acid soak, utilization of ethanol as the extraction solvent, and repeated extraction were found to be desirable for the operation.A single factor and orthogonal array experiment was conducted to further optimize that process which yielded the following processing conditions:solid:liquid ratio of 1∶10, pH at 3.0, extraction duration of 3.5h, and temperature at 60℃.The resultant rate of astaxanthin extracted from the shrimps was 271.3μg·g-1.This study provided a basis for future development of the shrimp byproduct utilization technology.
- Shrimp /
- astaxanthin /
- extraction /
- optimization

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参考文献(13)

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