摘要
虾壳虾青素主要以虾青素和蛋白质为复合物的形式存在,由于色素-蛋白质复合物是水溶性的,单独采用溶剂萃取的效率较低,采用蒸煮、超声波及反复冻融法结合破坏虾壳中的蛋白质,可提高虾青素提取效率。结果表明:虾壳在沸水中煮制5 min,冻藏3 h,融解8 min及反复冻融3次后,以甲醇/二氯甲烷(2:1,v/v)为提取液,在液固比20 m L/g、超声波功率为320 W下提取30 min,虾青素提取率可达39.6μg/g,远高于单独采用超声波辅助提取法。
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 effficiency.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 39.6μg/g, which was much higher than that of ultrasonic extraction.
作者
孙协军
武纪天
李秀霞
蔡路昀
金倩倩
SUN Xie-jun WU Ji-tian LI Xiu-xia CAI Lu-yun JIN Qian-qian(College of Food Science and Technology, Bohai University, Jinzhou 121013 China)
出处
《包装与食品机械》
CAS
2017年第5期1-5,共5页
Packaging and Food Machinery
基金
"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)
关键词
煮制
超声波处理
反复冻融
虾壳虾青素
提取工艺
cooking
ultrasonic treatment
repeated freezing and thawing
astaxanthin in shrimp shell
extraction technique