食品与发酵工业 >

2024 , Vol. 50 >Issue 5: 234 - 242

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036515

研究报告

响应面法优化高顺式虾青素的制备工艺研究

  • 马永强 ,
  • 隋佳琦 ,
  • 黎晨晨 ,
  • 马调梅
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  • (哈尔滨商业大学 食品工程学院,黑龙江 哈尔滨,150028)
第一作者：硕士,教授(黎晨晨工程师为通信作者,E-mail:lll198418@163.com)

收稿日期: 2023-06-21

  修回日期: 2023-07-17

  网络出版日期: 2024-04-09

基金资助

哈尔滨商业大学产业化项目(22CZ05)

收起

Preparation of high cis-astaxanthin by response surface method

  • MA Yongqiang ,
  • SUI Jiaqi ,
  • LI Chenchen ,
  • MA Diaomei
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  • (College of Food Engineering, Harbin University of Commerce, Harbin 150028, China)

Received date: 2023-06-21

  Revised date: 2023-07-17

  Online published: 2024-04-09

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摘要

天然存在的虾青素多为全反式构型,但顺式构型的虾青素具有更好的生物活性且更易被人体选择性吸收。为研究高顺式虾青素的制备工艺,该实验采用微波加热法对虾青素进行虾青素异构化,以全反式虾青素为原料,乙酸乙酯为溶剂,虾青素顺式占比为评价指标,采用单因素及响应面试验优化了虾青素异构化。得出制备高顺式虾青素最佳条件为:催化剂为异硫氰酸甲酯60 mg/mL,虾青素溶液质量浓度1.5 mg/mL,微波温度69 ℃,微波功率600 W,微波时间22 min。最佳条件下虾青素总顺式占比为49.34%,该研究有利于提高虾青素顺式比例,为虾青素用于功能性食品打下理论基础。

关键词： 虾青素; 异构化; 微波加热; 乙酸乙酯; 顺式占比

本文引用格式

马永强 , 隋佳琦 , 黎晨晨 , 马调梅 . 响应面法优化高顺式虾青素的制备工艺研究[J]. 食品与发酵工业, 2024 , 50(5) : 234 -242 . DOI: 10.13995/j.cnki.11-1802/ts.036515

Abstract

Natural astaxanthin is mainly an all-trans configuration.However, the cis-configuration of astaxanthin has better biological activity and is easier to be selectively absorbed by the human body.In this study, astaxanthin was isomerized by microwave heating.All-trans-astaxanthin was used as raw material, ethyl acetate was used as the solvent, and the proportion of cis-astaxanthin was adopted as the index.The conditions of astaxanthin isomerization were optimized by a single factor and response surface experiment.The optimum conditions for the preparation of high cis-astaxanthin were that methyl isothiocyanate of 60 mg/mL was selected as the catalyst, the concentration of astaxanthin solution was 1.5 mg/mL, microwave temperature was 69 ℃, microwave power was 600 W, and microwave time was 22 min.The total proportion of cis-astaxanthin was 49.34% under the best conditions.The study was beneficial for improving the cis-ratio of astaxanthin.This study laid a theoretical foundation for the use of astaxanthin in functional foods.

Key words： astaxanthin; isomerization; microwave heating; ethyl acetate; ratio of cis-astaxanthin

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