期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：11
页码：1536-1542
出版社：MAXWELL Science Publication
摘要：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
