TRÍCH LY ASTAXANTHIN TỪ VỎ TÔM SÚ Penaeus monodon VỚI SỰ HỖ TRỢ CỦA DUNG MÔI ĐẲNG SÂU
DOI:
https://doi.org/10.62985/j.huit_ojs.vol26.no3.431Từ khóa:
Astaxanthin, dung môi đẳng sâu, hoạt tính kháng oxy hóa, vỏ tôm sú, trích lyTóm tắt
Astaxanthin là một carotenoid có hoạt tính chống oxy hóa mạnh, được ứng dụng rộng rãi trong thực phẩm, dược phẩm và công nghệ sinh học. Nghiên cứu này khảo sát khả năng thu nhận astaxanthin từ vỏ tôm sú (Penaeus monodon) bằng phương pháp trích ly sử dụng dung môi đẳng sâu (DES) kết hợp với acid citric, đồng thời so sánh với phương pháp chiết bằng ethanol. Kết quả cho thấy hệ dung môi choline chloride – glycerol với tỷ lệ mol 1:2, bổ sung 5% acid citric (CG2–5%), cho hiệu suất thu hồi astaxanthin cao nhất, đạt 0,311 ± 0,004 mg/g ở điều kiện 40 °C trong 3 giờ, cao hơn khoảng 1,3 lần so với phương pháp ethanol. Dung môi DES cũng làm thay đổi cấu trúc bề mặt vỏ tôm, tạo lỗ rỗng và phá vỡ cấu trúc vật liệu, giúp tăng hiệu quả giải phóng astaxanthin. Ngoài ra, dịch chiết thu được từ CG2–5% thể hiện hoạt tính chống oxy hóa cao hơn so với mẫu chiết bằng ethanol. Kết quả cho thấy hệ dung môi choline chloride – glycerol kết hợp acid citric là dung môi xanh tiềm năng cho quá trình thu hồi astaxanthin từ phụ phẩm tôm.
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