虾壳中虾青素的乙醇解吸-稀碱提取工艺优化
|
摘要
采用乙醇解吸—稀碱液提取的内部沸腾法对虾壳中虾青素进行提取。考察解吸时间、乙醇的用量、稀碱的浓度、稀碱的量、提取的温度、提取的时间等因素对提取效果的影响。结果表明,在室温下,虾壳粉在12 L的95%乙醇中解吸30 min,然后用30 mL浓度为1.0 mol/L的氢氧化钠溶液提取4 min,可获得虾青素浓度为171.2μg/g的溶液体系,虾青素提取得率达19.5%。该工艺采用的有机溶剂无毒且用量少,提取液色泽透亮,用时短,提取效果较好。
The extraction of astaxanthin from shrimp shell by inner ebullition of ethanol desorption-dilute alkali extracting was carried out. The effects of technological conditions including desorption time,solvent amount,concentration and dosage of Na OH,temperature and time on the extraction were investigated.It was found that a solution with astaxanthin content 171.2 μg / g and the corresponding yield 19.5% was obtained when the shrimp shell powder was desorbed in 12 mL ethanol( 95%) and subsequently extracted by a 30 mL NaOH solution(1.0 mol/L) for 4 min.This presented process can be conducted in a nontoxic organic solvent with few consumption,and the extracted solution is bright.In addition,it shows a favorable extracting effect even in short-term extraction.
The extraction of astaxanthin from shrimp shell by inner ebullition of ethanol desorption-dilute alkali extracting was carried out. The effects of technological conditions including desorption time,solvent amount,concentration and dosage of Na OH,temperature and time on the extraction were investigated.It was found that a solution with astaxanthin content 171.2 μg / g and the corresponding yield 19.5% was obtained when the shrimp shell powder was desorbed in 12 mL ethanol( 95%) and subsequently extracted by a 30 mL NaOH solution(1.0 mol/L) for 4 min.This presented process can be conducted in a nontoxic organic solvent with few consumption,and the extracted solution is bright.In addition,it shows a favorable extracting effect even in short-term extraction.
引文
[1]杜春霖.喇蛄(大头虾)壳虾青素提取工艺研究[J].江苏农业科学,2009(2):225-227.
[2]Higuera-Ciapara I,Felix-Valenzuela L,Goycoolea F M.Astaxanthin:A review of its chemistry and applications[J].Crit Rev Food Sci Nutr,2006,2:185-196.
[3]张祥刚,周爱梅,林晓霞,等.南美白对虾虾头、虾壳化学成分的对比研究[J].现代食品科技,2009,25(3):224-227.
[4]曹文红,章超桦,谌素华,等.中国毛虾营养成分分析与评价[J].福建水产,2001(1):1-5.
[5]陈兴才,赖虔,赵仪.虾壳虾青素酯皂化工艺研究[J].中国食品学报,2007,7(4):74-79.
[6]Halliwell B,Gutteridge J M C.Oxygen toxicity,oxygen radicals,transition metals and disease[J].Biochem J,1984,219:1.
[7]Jyonouchi H,Gross M,et al.Antitumor activity of astaxanthin and its mode of action[J].Nutr Cancer,2000,36:59.
[8]李浩明,高蓝.虾青素的结构、功能与应用[J].精细化工,2003,20(1):32-37.
[9]姜淼,杨贤庆,李来好,等.高效液相色谱法测定虾壳中的虾青素[J].食品科学,2010,31(20):371-375.
[10]许培稚,章银军.虾壳虾青素提取工艺的研究[J].粮食与饲料工业,2003(2):27-28,34.
[11]胡雅馨,惠伯棣,李阳.食用虾中虾青素类化合物的含量和组成[J].食品科学,2007,28(8):389-392.
[12]刘宏超,杨丹.从虾壳中提取虾青素工艺及其生物活性应用研究进展[J].化学试剂,2009,31(2):105-108;150.
[13]孙来娣,高华,刘坤,等.南极磷虾粉中虾青素的提取[J].食品与发酵工业,2013,39(3):196-201.
[14]董道顺.基于响应面法的碱浸提法提取虾青素工艺优化[J].江苏农业科学,2012,40(12):266-268.
[15]杜云建,陈卿.稀碱法提取虾壳中虾青素的工艺条件研究[J].食品与机械,2010,26(4):112-114.
[16]王茵,胡婷婷,吴成业.虾壳中虾青素提取工艺条件的确定及优化[J].福建农业学报,2013,28(10):1045-1049.
[17]Ali-Nehari A,Kim S B,Lee Y B,et al.Characterization of oil including astaxanthin extracted from krill(Euphausia superba)using supercritical carb on dioxide and organic solvent as comparative method[J].Korean Journal of Chemical Engineering,2011,29(3):329-336.
[18]陈晓光,韦藤幼,彭梦微,等.内部沸腾法提取香菇多糖的工艺优化[J].食品科学,2011,32(10):31-34.
[19]翁艳英,韦藤幼,童张法.内部沸腾法提取三七多糖的研究[J].时珍国医国药,2011,22(6):1435-1436.
[20]郑韵英,童张法,韦藤幼.内部沸腾法提取银叶树叶总黄酮的研究[J].广西大学学报:自然科学版,2013,38(3):527-531.
[21]徐健,倪晓锋,沈生荣.低毒高效提取雨生红球藻中虾青素的工艺优化[J].食品工业科技,2015,36(18):301-304,331.
[22]王升力,黄雪琴,郭诗,等.响应面法优化虾壳中虾青素提取工艺的研究[J].陕西农业科学,2016,62(2):1-5.
[23]陈西广,康中一,冷江昊,等.海虾虾青素的提取工艺及含量测定[J].化学与生物工程,2015,32(1):46-49.
[2]Higuera-Ciapara I,Felix-Valenzuela L,Goycoolea F M.Astaxanthin:A review of its chemistry and applications[J].Crit Rev Food Sci Nutr,2006,2:185-196.
[3]张祥刚,周爱梅,林晓霞,等.南美白对虾虾头、虾壳化学成分的对比研究[J].现代食品科技,2009,25(3):224-227.
[4]曹文红,章超桦,谌素华,等.中国毛虾营养成分分析与评价[J].福建水产,2001(1):1-5.
[5]陈兴才,赖虔,赵仪.虾壳虾青素酯皂化工艺研究[J].中国食品学报,2007,7(4):74-79.
[6]Halliwell B,Gutteridge J M C.Oxygen toxicity,oxygen radicals,transition metals and disease[J].Biochem J,1984,219:1.
[7]Jyonouchi H,Gross M,et al.Antitumor activity of astaxanthin and its mode of action[J].Nutr Cancer,2000,36:59.
[8]李浩明,高蓝.虾青素的结构、功能与应用[J].精细化工,2003,20(1):32-37.
[9]姜淼,杨贤庆,李来好,等.高效液相色谱法测定虾壳中的虾青素[J].食品科学,2010,31(20):371-375.
[10]许培稚,章银军.虾壳虾青素提取工艺的研究[J].粮食与饲料工业,2003(2):27-28,34.
[11]胡雅馨,惠伯棣,李阳.食用虾中虾青素类化合物的含量和组成[J].食品科学,2007,28(8):389-392.
[12]刘宏超,杨丹.从虾壳中提取虾青素工艺及其生物活性应用研究进展[J].化学试剂,2009,31(2):105-108;150.
[13]孙来娣,高华,刘坤,等.南极磷虾粉中虾青素的提取[J].食品与发酵工业,2013,39(3):196-201.
[14]董道顺.基于响应面法的碱浸提法提取虾青素工艺优化[J].江苏农业科学,2012,40(12):266-268.
[15]杜云建,陈卿.稀碱法提取虾壳中虾青素的工艺条件研究[J].食品与机械,2010,26(4):112-114.
[16]王茵,胡婷婷,吴成业.虾壳中虾青素提取工艺条件的确定及优化[J].福建农业学报,2013,28(10):1045-1049.
[17]Ali-Nehari A,Kim S B,Lee Y B,et al.Characterization of oil including astaxanthin extracted from krill(Euphausia superba)using supercritical carb on dioxide and organic solvent as comparative method[J].Korean Journal of Chemical Engineering,2011,29(3):329-336.
[18]陈晓光,韦藤幼,彭梦微,等.内部沸腾法提取香菇多糖的工艺优化[J].食品科学,2011,32(10):31-34.
[19]翁艳英,韦藤幼,童张法.内部沸腾法提取三七多糖的研究[J].时珍国医国药,2011,22(6):1435-1436.
[20]郑韵英,童张法,韦藤幼.内部沸腾法提取银叶树叶总黄酮的研究[J].广西大学学报:自然科学版,2013,38(3):527-531.
[21]徐健,倪晓锋,沈生荣.低毒高效提取雨生红球藻中虾青素的工艺优化[J].食品工业科技,2015,36(18):301-304,331.
[22]王升力,黄雪琴,郭诗,等.响应面法优化虾壳中虾青素提取工艺的研究[J].陕西农业科学,2016,62(2):1-5.
[23]陈西广,康中一,冷江昊,等.海虾虾青素的提取工艺及含量测定[J].化学与生物工程,2015,32(1):46-49.