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

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.