FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (3): 110-114.

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Study on Extraction Conditions of Astaxanthin from Haematococcus pluvialis

 ZHAO  Li-Yan, CHEN  Fang, LIAO  Xiao-Jun, WU  Ji-Hong, HU  Xiao-Song   

  1. College of Food Science and Nutritional Engineering, China Agricultral University, Beijing 100083, China
  • Online:2006-03-15 Published:2011-09-06

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;