文献类型： 外文期刊
作者： Zhao, Xiaoyan 1 ; Fu, Lidan 1 ; Liu, Di 1 ; Zhu, Haitao 1 ; Wang, Xingjun 2 ; Bi, Yuping 2 ;
作者机构： 1.Univ Jinan, Sch Hotel Management, Dept Food & Nutr, Jinan 25002, Peoples R China
2.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, Jinan 250100, Peoples R China
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）
ISSN： 0145-8892
年卷期： 2016 年 40 卷 3 期
页码：
收录情况： SCI
摘要： Magnetic-field-assisted extraction (MFAE) technique was employed to extract astaxanthin from Haematococcus pluvialis. The process for extraction of astaxanthin was optimized using response surface methodology, employing a three-level, three-variable Box-Behnken experimental design. The results showed that the optimum extraction conditions were as follows: liquid-solid ratio 77: 1 (v/w), magnetic intensity 18 mT and extraction 50 min. Under the above mentioned conditions, the astaxanthin yield was 62. 72%. The experimental yield under optimal conditions was in good matching with the predictive yield. Magnetic intensity increased the efficiency of enzymatic treatment with higher extraction yield, which indicated that MFAE is a more efficient process as compared to other extractions. PRACTICAL APPLICATIONS Magnetic field extraction was applied as a novel separation technique, which had many advantages on the extraction of astaxanthin compared to the traditional extraction method, such as good stability. The knowledge provided by this work may promote the application of magnetic field extraction method in the food industry. In addition, the development results in creating environmentally friendly processes.
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