Different Effects of Microwave and Ultrasound on the Stability of (all-E)-Astaxanthin

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• 作者：Liyan Zhao ; Guanghua Zhao ; Fang Chen ; Zhengfu Wang ; Jihong Wu ; Xiaosong Hu
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：October 18, 2006
• 年：2006
• 卷：54
• 期：21
• 页码：8346 - 8351
• 全文大小：148K
• 年卷期：v.54,no.21(October 18, 2006)
• ISSN：1520-5118

文摘

Both microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) have been widelyapplied in the extraction of a variety of biologically active compounds including carotenoids due totheir lower pollution to environment, high extraction efficiency, lower cost, and shorter extraction timeas compared to conventional extraction techniques. However, there are few reports on their effectson the stability of these compounds. In the present study, the stability of (all-E)-astaxanthin, one ofthe carotenoids, was examined under the action of both ultrasound and microwave. Results showedthat microwave induced the isomerization of (all-E)-astaxanthin to its Z analogues, preferentially to(13Z)-astaxanthin as analyzed by HPLC coupled with diode array detection and LC-MS; and thepercentage of the isomerization increased with increasing both treatment time and microwave power.In contrast to the microwave, the ultrasound degraded (all-E)-astaxanthin to unidentified colorlesscompound(s) as suggested by HPLC analysis and UV/vis measurements, and the degradation likewiseincreased as both treatment time and ultrasonic power increased. The results presented hereemphasized that both MAE and UAE techniques should be carefully used in the extraction of unstablecompounds such as (all-E)-astaxanthin.