|
Abstract
|
Article Information:
Optimization of Ultrasound-assisted Extraction Procedure to Determine Astaxanthin in Xanthophyllomyces dendrorhous by Box-Behnken Designn
Wei Wu and Xin Yu
Corresponding Author: Wei Wu
Submitted: August 21, 2013
Accepted: September 03, 2013
Published: November 05, 2013 |
Abstract:
|
An ultrasonic-assisted extraction method has been developed for the effective extraction of astaxanthin from Xanthophyllomyces dendrorhous. Single-factor experiment design was employed to optimize the disruption temperature, disruption time, ethanol concentration, extraction time. The ethanol concentration was 60% ethanol in ethyl lactate and temperature for disrupting (40-60°C), time for disrupting extraction time (15-35 min), extraction time (20-40 min) were used for further optimization of extraction conditions. The optimal conditions for the ultrasound-assisted extraction of astaxanthin were determined using Response Surface Methodology (RSM) by Box-Behnken design. The optimal extraction conditions were that the yeast was disrupted at 49.08°C for 26.09 min under ultrasound irradiation of 200 W and then extracted for 32.43 min. Under optimal conditions, the astaxanthin content was 1472.85±43.64 &mug/g DW. This study introduces a simple, green and highly efficient method for extraction of astaxanthin fromX. dendrorhous
Key words: Astaxanthin, response surface methodology, ultrasound-assisted extraction, xanthophyllomyces dendrorhous, , ,
|
|
Abstract
|
PDF
|
HTML |
|
Cite this Reference:
Wei Wu and Xin Yu, . Optimization of Ultrasound-assisted Extraction Procedure to Determine Astaxanthin in Xanthophyllomyces dendrorhous by Box-Behnken Designn. Advance Journal of Food Science and Technology, (11): 1536-1542.
|
|
|
|
 |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
 |
| Information |
|
|
|
|
| Sales & Services |
|
|
|
|
