摘要
虾青素有很强的抗氧化活性,然而,化学合成虾青素与天然虾青素在功能及安全等方面存在较大差距,从天然生物资源中提取虾青素成为市场的主导需求。目前,传统方法提取天然虾青素存在温度高和时间长的缺点,不利于保持虾青素结构和功能的稳定性。本文以离子液体四丁基三氟乙酸膦([P_(4444)]CF_(3)COO)和辛基三丁基溴化膦([P4448]Br)为非极性相,卵磷脂和正丁醇为复合表面活性剂,水为极性相构建生物相容性高的微乳液体系,在近室温条件下从南极磷虾壳中提取天然虾青素。结果表明:当[P_(4444)]CF_(3)COO含量20%,室温超声辅助萃取2 min,功率100 W时,虾青素提取率可达97.75%,提取量为(48.21±0.07)μg/g。结论:卵磷脂参与构筑的离子液体微乳液有助于提高疏水性分子的溶解能力,是替代有机试剂的良好溶剂体系,为天然虾青素的萃取提供了一个新的方法。
Astaxanthin has extraordinary antioxidant activity.However,there is a large gap between the chemical synthesis and natural astaxanthin in terms of function and safety.Therefore,the extraction of astaxanthin from natural biological resources has become the dominant market demand.At present,traditional methods for extracting natural astaxanthin has the disadvantages of high temperature and time-consuming,which is not conducive to maintaining the stability of the structure and function of astaxanthin.In this study,microemulsion systems with high biocompatibility were constructed at near room temperature with tetrabutylphosphonium trifluoroacetate([P_(4444)]CF_(3)COO)or tributyloctylphosphonium bromide([P4448]Br)as non-polar phase,lecithin and n-butanol as compound surfactants,and water as polar phase.Natural astaxanthin was extracted from Antarctic krill by the microemulsions.When the ultrasonic extraction time and power were 2 min and 100 W,respectively,the extraction yield of astaxanthin by using[P_(4444)]CF_(3)COO/lecithin/n-butanol/water(mass ratio=0.2∶0.12∶0.48∶0.2)reached(48.21±0.07)μg/g(97.75%).The results have shown that the ionic-liquid-based microemulsion containing lecithin is beneficial to improve the solubility of hydrophobic molecules,and is an alternative solvent system to organic reagents.This study provides a new method for the extraction of natural astaxanthin.
作者
张莉莉
温淑媚
高静
Zhang Lili;Wen Shumei;Gao Jing(College of Food Science,Guangdong Pharmaceutical University,Zhongshan 528458,Guangdong;College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,Guangdong)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第9期130-141,共12页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(22078070,21706040)
广东省自然科学基金面上项目(2019A1515010640)
广东省创新强校项目(230419064)
广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)
广东省“攀登计划”专项资金(pdjh2020b0276)。
关键词
虾青素
南极磷虾
微乳液
离子液体
萃取
astaxanthin
Antarctic krill
microemulsion
ionic liquid
extraction
