摘要
比较了微波法、低温研磨萃取法和碱提法提取雨生红球藻中虾青素的效果,又进一步比较了这3种方法提取的虾青素在总抗氧化能力(T-AOC)和清除羟自由基(·OH)能力等方面的差别。为从雨生红球藻中提取虾青素的商业化生产提供了一些参考和指导。
It was researched that the different effects of extracting astaxanthins from Haematococcus pluviolis by microwave method, low temperature grinding extraction method and alkaline extraction method. Furthermore, it was studied that the diffrence of total antioxidative capacity （T-AOC） and Scavenging capability for hydroxyl radica with the three kinds of extrations. The research provides some references and directions on extracting astaxanthins from Haematococcus pluvialis to commercial production.
出处
《食品研究与开发》
CAS
北大核心
2008年第7期16-19,共4页
Food Research and Development
基金
淮海工学院自然科学基金资助项目(Z2005019)
关键词
雨生红球藻
虾青素
总抗氧化能力
羟自由基清除能力
haematococcus pluvialis
astaxanthin
total antioxidative capacity
scavenging capability for hydrox- yl radica
