Magnetic-Field-Assisted Extraction of Astaxanthin from Haematococcus pluvialis

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• 作者：Xiaoyan Zhao ; Lidan Fu ; Di Liu ; Haitao Zhu ; Xingjun Wang and Yuping Bi
• 刊名：Journal of Food Processing and Preservation
• 出版年：2016
• 出版时间：June 2016
• 年：2016
• 卷：40
• 期：3
• 页码：463-472
• 全文大小：1981K
• ISSN：1745-4549

文摘

Magnetic-field-assisted extraction (MFAE) technique was employed to extract astaxanthin from Haematococcus pluvialis. The process for extraction of astaxanthin was optimized using response surface methodology, employing a three-level, three-variable Box–Behnken experimental design. The results showed that the optimum extraction conditions were as follows: liquid–solid ratio 77:1 (v/w), magnetic intensity 18 mT and extraction 50 min. Under the above mentioned conditions, the astaxanthin yield was 62. 72%. The experimental yield under optimal conditions was in good matching with the predictive yield. Magnetic intensity increased the efficiency of enzymatic treatment with higher extraction yield, which indicated that MFAE is a more efficient process as compared to other extractions.