Study on Extraction Conditions of Astaxanthin from Haematococcus pluvialis

Abstract

Abstract: The optimal extraction conditions of astaxanthin esters from freeze-dryed algae sample were: extracted with the mixedsolvents of ethyl acetate and ethanol, temperature 25℃, extracting time 6 h, ratio of ethyl acetate and ethanol 1:2, and proportionof solid to liquid 1:120 (g/ml). Astaxanthin esters could be hydrolyzed to free astaxanthin by saponification, while low temperaturewould help astaxanthin decrease disruption during the saponification. The saponification conditions were also studied, and theeffects of concentration of methanolic KOH solution and the saponification time were assayed respectively. The optimumconditions were 6ml of 0.06mol/L methanolic KOH solution added to 4ml pigment extract solution, and saponified 12 h at 4℃in darkness. With this method, (575.86±5.68)μg trans-astaxanthin is obtained from 100mg dry algal cells.

Key words: , saponification； Hematococcus pluvialis； astaxanthin； extraction；

ZHAO Li-Yan, CHEN Fang, LIAO Xiao-Jun, WU Ji-Hong, HU Xiao-Song. Study on Extraction Conditions of Astaxanthin from Haematococcus pluvialis[J]. FOOD SCIENCE, 2006, 27(3): 110-114 https://doi.org/

[1]	HONG Jianqu, ZHANG Fan, NIU Xiaoxu, HUANG Xiaoyan, YAN Fen. Effect of Bacillus amyloliquefaciens PTL16 on Reactive Oxygen Species Metabolism and Resistance Metabolism in Yellow Passion Fruit (Passiflora edulis f. flavicarpa Degener) during Storage [J]. FOOD SCIENCE, 2025, 46(21): 267-274.
[2]	LIU Xiaohui, XU Lijuan, LI Yongge, LIU Huishuang, YANG Xuejuan, SUN Baoshan, LIU Jiang, WEI Ran. Simultaneous Determination of Non-Volatile Flavor Substances in Acid-Hydrolyzed Corn Protein Powder [J]. FOOD SCIENCE, 2016, 37(8): 152-158.
[3]	GAO Yi, ZHOU Guangming, ZHANG Caihong, YU Lu, CHEN Junhua, QIN Hongying. Simultaneous Determination of Six Active Components in Viola yedoensis Makino by HPLC [J]. FOOD SCIENCE, 2016, 37(6): 101-105.
[4]	CHU Zhong, WANG Hairu, ZHANG Yanjun, YAO Jing. GC-MS Analysis of Volatiles in Vanilla Husk Extracted by Headspace Solid-Phase Microextraction [J]. FOOD SCIENCE, 2016, 37(6): 126-131.
[5]	SONG Hui, GENG Zhiming, REN Shuang, WANG Daoying, ZHANG Muhan, SUN Chong, XU Weimin. Simultaneous Determination of 13-HODE, 9,10-DHODE, 9,10-EPODE and 9,10,13-THOD in Cured Meat Products by HPLC-MS/MS [J]. FOOD SCIENCE, 2016, 37(18): 133-140.
[6]	XIE Liyan, LIN Ying*, WU Heng, XU Xiaohui, ZHU Xueqiong. Interaction Mechanism between Acetylated Distarch Adipate and Soymilk on Yuba Membrane [J]. FOOD SCIENCE, 2015, 36(5): 77-82.
[7]	XIE Yuejie1, HE Zhifei2, LI Hongjun1,*. Volatile Flavor Profile of Rabbit Meat Extracted by Three Frequently Used Techniques [J]. FOOD SCIENCE, 2015, 36(24): 147-151.
[8]	ZHANG Xiaoli, MAO Lixin, FAN Sanhong. Synchronous Fluorescence Spectroscopy Combined with Principal Component Analysis to Identify Orange Juice Quality [J]. FOOD SCIENCE, 2015, 36(18): 162-166.
[9]	XIE Jilin, ZHANG Wei*, CHEN Xiaoquan, ZHAO Yahua, ZHU Xi. Analysis of Changes in Aroma Constituents during Storage of Ripe Pu’er Tea [J]. FOOD SCIENCE, 2015, 36(10): 154-157.
[10]	FANG Bowen, QI Ruiting, ZHANG Ying* . Active Components and Antioxidant Activities of Different Parts of Citrus paradise Fruit [J]. FOOD SCIENCE, 2015, 36(10): 158-163.
[11]	YUAN Jiangfeng1, ZHAO Junfeng1, SUN Junjie1, HE Lingmei2, ZHANG Zhiqi3, LIU He1. Determination of Flavonoids and Triterpene Acids in Forsythia suspensa Leaves from Henan and Shanxi Provinces [J]. FOOD SCIENCE, 2015, 36(10): 164-167.
[12]	WU Run-feng, ZHAO Li*, YUAN Mei-lan, SU Wei, CHEN Li-li, WEN Hui-fang, WANG Xiao-cheng. Quality Change of Surimi of Four Major Chinese Carps before and after Rinsing [J]. FOOD SCIENCE, 2014, 35(9): 132-136.
[13]	HE Yang-yang, ZENG Wei, WANG Qing-long, WANG Da-yun, CHEN Gui-guang, LIANG Zhi-qun*. Optimization of Medium Composition and Fermentation Conditions by Response Surface Methodology for the Production of Poly-γ-Glutamic Acid by Bacillus subtilis [J]. FOOD SCIENCE, 2014, 35(9): 147-151.
[14]	ZHU Sai-feng, WU Jian-feng, ZHAO Xi-rong. Response Surface Methodology for Optimization of Culture Conditions for the Production of Tetramethylpyrazine by Bacillus subtilis S0507 [J]. FOOD SCIENCE, 2014, 35(9): 218-223.
[15]	LIU Tao, SUN Jian, GUO Chen, ZHAO Xiao-hong. Comparison of Early Damage of CHO Cells in the Presence of Different Flavonoid Monomers [J]. FOOD SCIENCE, 2014, 35(11): 223-228.

Study on Extraction Conditions of Astaxanthin from Haematococcus pluvialis

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments