Optimization for astaxanthin extraction from Haematococcus pluvialis with ethanol using response surface methodology

采用安全无毒的乙醇为溶剂,研究了超声时间、料液比、搅拌速度等因素对虾青素提取效率的影响。在此基础上,采用响应面设计对以上3个因素的交互关系进行探究。结果表明,3个因素对虾青素提取率的影响顺序为：超声时间〉料液比〉搅拌速度;最佳提取条件为：超声时间20min、料液比1：150、搅拌速度1000 r/min,在此条件下虾青素提取率可达48.42%。Ethanol, an environmentally friendly solvent, was used to extract astaxanthin from Haematococcus pluvialis. The effect of several conditions, including ultrasound time, the ratio of solid to liquid （S/L） and stirring rate, on astaxanthin extraction rate was investigated. Response surface methodology was applied to study the interaction in these factors. The effects of three factors on the extraction of astaxanthin were in order of ultrasound time, S/L, and stirring rate. The optimal astaxanthin extraction rate was 48.42% with 20 min of ultrasound time, 1：150 of S/L, and 1000 r/min of stirring rate.国家自然科学基金项目（41606177）; 福建省高校产学合作项目（2015N5006）; 福建省教育厅中青年教师教育科研项目（JA15406）; 泉州市科技局校地协同创新项目（2016N056

Applications of Chlorella in food industry

现代食品工业正朝着绿色健康、便利的方向发展,具有保健功能的天然产物将是今后新型食品的一个重要发展方向。小球藻因高蛋白、富含类胡萝卜素、维生素等特; 点,具有多种保健功能,可作为功能性食品或保健品应用于食品行业中。本文综述了近年来小球藻在保健食品、功能性食品中的研究和应用进展,着重介绍了小球藻; 在保健食品及主食、副食、饮料等功能性食品中的具体应用和国内外研究进展,以期为今后小球藻在食品行业中的应用提供参考。Modern food industry aimed at green,healthy and more convenient foods.; The use of natural ingredients with functional activity was an; attractive way to design new foods.Due to its high in protein content; and richness in carotenoids and vitamins,Chlorella had many healthcare; functions and could be used in food industry as a functional food and; nutrition enhancing agent.Research progress in the applications of; Chlorella in health food and functional foods in recent years,especially; in staple food,baked food,and beverage,was reviewed in this paper in; order to provide valuable information for the further application of; Chlorella in food industry.国家自然科学基金; 福建省高校产学合作项目; 福建省教育厅中青年教师教育科研项目; 泉州市科技局校地协同创新项