摘要
该试验旨在利用虾下脚料资源从虾下脚料中提取虾青素。试验主要研究不同溶剂提取虾青素的效果,结果表明在提取虾青素过程中,温度90℃,提取1 h,以茶油为溶剂的虾青素含量为1 260μg/m L,而玉米乙醇提取效果较好。
Extraction of astaxanthin was carried out with shrimp shell as raw materials. The effects of different solvents on the extraction of astaxanthin were described. The optimal extraction conditions for astaxanthin were determined as follows:extraction time of 60 min, and extraction temperature of 90 ℃. Under the above conditions, the extraction rate of astaxanthin could reach 1 260 μg/mL. The extraction effect of corn ethanol was better.
作者
张卫国
罗鸿富
ZHANG Weiguo;LUO Hongfu(School of Food Science and Engineering,Lingnan Normal University,Zhanjiang 524048)
出处
《食品工业》
CAS
2022年第12期88-90,共3页
The Food Industry
基金
广东省科技创新战略专项资金竞争性分配项目(项目编号:2018A03009)。
关键词
虾青素
溶剂
提取
虾下脚料
astaxanthin
solvent
extraction
shrimp shell
