Food and Fermentation Industries >

2024 , Vol. 50 >Issue 23: 171 - 176

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037757

Optimization of extraction process of carotenoids from Bangia fusco-purpurea based on mixture design

  • HAN Xuehua ,
  • LIN Meiting ,
  • CHEN Lijing ,
  • HE Fan ,
  • DU Xiping ,
  • JIANG Zedong ,
  • NI Hui
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  • 1(College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China)
    2(Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China)
    3(Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China)
    4(Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen 361021, China)
    5(School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361021, China)

Received date: 2023-10-25

  Revised date: 2024-01-11

  Online published: 2024-12-27

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Abstract

Bangia fusco-purpurea is one of the natural sources of carotenoids.In this study, Bangia fusco-purpurea was used as a raw material to determine the optimal condition for the extraction of carotenoids.The regression model between the ratio of extraction reagent and carotenoids content was established by mixture design to obtain the optimal solvent combination for carotenoids extraction from Bangia fusco-purpurea, and the effects of extraction temperature, liquid-solid ratio, and extraction times on carotenoids extraction were studied.The optimal solvent combination of V (ethanol)∶V (acetone)=1∶1 was designed through the mixing experiments, and the optimal extraction process was determined as extraction temperature of 40 ℃, liquid-solid ratio of 20∶1 (mL/g), and 3 times of extraction.The carotenoids contents under the optimal extraction condition and that predicted by the mixture model were 2.264 mg/g and 2.202 mg/g, respectively.The deviation rate between the research results and the predicted value was less than 5%.The method and model established in this study based on mixture design are real and effective, which provides theoretical basis and technical support for the study of carotenoids from Bangia fusco-purpurea.

Key words： Bangia fusco-purpurea; mixture design; carotenoids; process optimization

Cite this article

HAN Xuehua , LIN Meiting , CHEN Lijing , HE Fan , DU Xiping , JIANG Zedong , NI Hui . Optimization of extraction process of carotenoids from Bangia fusco-purpurea based on mixture design[J]. Food and Fermentation Industries, 2024 , 50(23) : 171 -176 . DOI: 10.13995/j.cnki.11-1802/ts.037757

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