海虾虾青素的提取工艺及含量测定

Extraction Technology and Content Determination of Astaxanthin in Shrimp

以新鲜海虾为材料,采用单因素实验研究了提取溶剂、料液比、提取温度、提取时间、提取次数对虾青素提取效果的影响,用紫外可见分光光度法测定了不同部位虾青素的含量,比较了煮熟虾壳与新鲜虾壳中虾青素的含量变化。结果表明,乙酸乙酯是提取虾青素的最适溶剂,最佳提取条件是:料液比1∶2(g∶mL)、提取温度60℃、提取时间3h、提取2次。虾壳中虾青素含量最高,煮熟后虾壳中虾青素含量明显降低。

The astaxanthin was extracted from fresh shrimp.The effects of extraction solvent,solid-liquid ratio,extraction time,extraction temperature and extraction times on astaxanthin extraction efficiency were investigated by single factor experiment.And the astaxanthin contents of different parts of shrimp were measured by UV-Vis spectrophotometry,the astaxanthin contents in fresh and cooked shrimp shell were compared.The results showed that,ethyl acetate was the most suitable solvent,the optimal extraction conditions were as follows：extracting for 3heach time at 60℃ with solid-liquid ratio of 1∶2（g∶mL）,extracting twice.The highest astaxanthin content was in shrimp shell.The astaxanthin content decreased obviously in cooked shrimp shell.