Optimization of extraction process and comparison of antioxidant activities of astaxanthin from three kinds of shrimp shells

Abstract:

In order to effectively improve the extraction rate of astaxanthin from shrimp shell waste, Macrobrachium rosenbergii, Euphausia superba and Litopenaeus vannamei are used as raw materials, and organic solvent extraction is utilized to compare the three types of shrimp shells through single factor experiments. The extraction effect, and the orthogonal optimization of the extraction process parameters of astaxanthin from Euphausia superba shrimp shells; the use of infrared spectroscopy to compare the astaxanthin standard with the samples from three kinds of shrimp shells, and to verify the shrimp in the sample purity; with V_C as a control, the antioxidant capacity of astaxanthin in three kinds of shrimp shells was explored. The results showed that from Macrobrachium rosenbergii, Euphausia superba and Litopenaeus vannamei,astaxanthin was extracted with dichloromethane, the extraction temperature was 30℃, and the extraction time was 2 h. The maximum extraction volume could be obtained. The extraction amount from E. superba is significantly higher than the astaxanthin in the shells of Litopenaeus vannamei and Macrobrachium rosenbergii. The material-to-liquid ratio has different effects on the extraction amount from E. superba astaxanthin among the three. The extraction volume of Euphausia superba and Litopenaeus vannamei under the condition of 1:30 g/mL material-liquid ratio reached the maximum value of 234.72 μg/g and 172.21 μg/g, while Macrobrachium rosenbergii has a maximum extraction volume of 88.69 μg/g under the condition of a material-liquid ratio of 1:20 g/mL. The optimal conditions for extracting astaxanthin from Antarctic krill shrimp shells are as follows:material-to-liquid ratio 1:30 g/mL, extraction temperature 30℃, and extraction time 2.5 h. Under these conditions, the amount of astaxanthin is significantly increased to 245.01 μg/g. Infrared spectroscopy proved that the purity of the astaxanthin obtained in the experiment was high, and the vibration absorption peak of the functional group was very similar to the standard astaxanthin. Through antioxidant experiments, it is found that the astaxanthin in the three kinds of shrimp shells has good antioxidant activity, and the astaxanthin in Macrobrachium rosenbergii shell has the hight antioxidant activity.