Determination of Astaxanthin in Shrimp Shells by High Performance Liquid Chromatography

doi:10.7506/spkx1002-6630-201020077

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 371-375.doi: 10.7506/spkx1002-6630-201020077

• Analysis & Detection • Previous Articles Next Articles

Determination of Astaxanthin in Shrimp Shells by High Performance Liquid Chromatography

JIANG Miao1,2，YANG Xian-qing1,*，LI Lai-hao1，CEN Jian-wei1，HAO Shu-xian1，
WEI Ya1，CHEN Sheng-jun1，QI Bo1

1. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China；
2. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China

Received:2010-06-30 Online:2010-10-25 Published:2010-12-29
Contact: YANG Xian-qing1 E-mail:yxqgd@163.com

Abstract

Abstract:

A method for determining astaxanthin in shrimp shells was established using high performance liquid chromatography (HPLC). The optimal conditions for sample preparation were explored by orthogonal array design to be extraction with ethyl acetate under the assistance of ultrasound treatment for 30 min followed by oscillation for 15 min and the procedure was repeated twice for full extraction of astaxanthin. A good linear relationship determined by HPLC method was observed when astaxanthin concentration was in the range of 0.2 to 10μg/mL (R2 = 0.9999). The recovery rates for astaxanthin in a spiked sample ranged between 80.41% and 109.21% with relative standard deviations (RSD) between 4.65% and 7.45%. The limit of detection was 0.075 mg/kg. This method is characteristic of rapidity, accuracy, high sensitivity and recovery rate and good reproducibility.

Key words: shrimp shell, astaxanthin, orthogonal array design, HPLC

CLC Number:

O657.6

JIANG Miao1,2，YANG Xian-qing1,*，LI Lai-hao1，CEN Jian-wei1，HAO Shu-xian1，. Determination of Astaxanthin in Shrimp Shells by High Performance Liquid Chromatography[J]. FOOD SCIENCE, 2010, 31(20): 371-375.

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Determination of Astaxanthin in Shrimp Shells by High Performance Liquid Chromatography

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