Extraction And Application On Preservation Of Astaxanthin To Shrimp Shell

South American white shrimp is one of the world’s three largest shrimp farming,native to the Pacific coast of South America,through domestic scientists from abroad,nursery and breeding throughout the country to promote.Penaeus vannamei is a very important substance is astaxanthin,is the surface of the red color of the composition,is currently found the strongest of an antioxidant,the deeper the color that the higher the content of astaxanthin.Widely used in cosmetics,food additives and pharmaceutical fields.The subject will be the South American white shrimp as a test material,from its shrimp shell extract astaxanthin.In order to improve the extraction rate of natural astaxanthin extracted from shrimp shells of Penaeus vannamei,the effects of different extraction p H,extraction time and extraction temperature on the extraction rate were compared.Pre-treatment,ethanol solvent extraction and ultrasonic-assisted extraction technology.The optimum extraction parameters of astaxanthin were as follows: the ratio of material to liquid was 1:15,the number of times of extraction was 2 times,the temperature was 20 ℃ and the time was 3.5h.The optimum extraction parameters of astaxanthin were obtained by single factor test and orthogonal test.And ultrasonic assisted.Under these conditions,the extraction rate of natural astaxanthin in shrimp processing byproduct was 280.3μg / g.The astaxanthin-gelatin composite films,adding gelatin as filming matrix,were prepared by casting method at different astaxanthin concentrations.The mechanical properties of astaxanthin-gelatin composite films including light transmittance,swelling properties and antioxidant activities were investigated in this study.The effce of the astaxanthin-gelatin composite films on the Malondialdehyde(MDA)content in Blueberry was finally studied.The results showed that the elongation at break(EAB),swelling properties and light transmittance of the composite films was 347%,1255% and 77% at optimal astaxanthin ratio(0.02%),respectively.The lipid peroxidation rate of blueberry was alleviated at optimal astaxanthin ratio.The study indicated that astaxanthin-gelatin composite films can be applied in the fruits and food preservation fields.In order to extend the shell life of blueberry at room temperature,the astaxanthin-gelatin composite films,adding gelatin as filming matrix,were firstly prepared by casting method.The effect of astaxanthin-gelatin composite films on the preservation of blueberry was investigated in this study.The effects of astaxanthin-gelatin composite films on VC content,titratable acid content,weight loss rate,astaxanthin content,superoxide dismutase(SOD)activity,decay rate,malondialdehyde(MDA)content and hardness of blueberry were investigated under the optimal astaxanthin ratio(0.02%).The results showed that the effect of the gelatin-astaxanthin blends on the preservation of blueberry was better than that of the gelatin film and control groups.The study indicated that astaxanthin-gelatin composite films can not only be applied in the fruits and food preservation fields,but provide scientific research basis for extending the shell life of blueberry.