Haematococcus pluvialis is rich in astaxanthin ester (Ast(1)) and free astaxanthin (Ast(2)). The astaxanthin is natural antioxidant, and shows higher biodegradability and eco-friendly characteristics than commercial astaxanthin. However, the existing extraction technology is difficult to achieve selectively separation of Ast(1) and Ast(2). Novel aqueous biphasic systems (ABSs) composed of ionic liquids (ILs) and deep eutectic solvents (DESs) were developed to selectively extract Ast(1) and Ast(2). The results showed that the ABS composed of tributyloctylphosphine chloride ([P-4448]Cl) and choline chloride:D-fructose ([ChCl][Fru]) performed best. The yield and partition coefficient of astaxanthin was 2.35 mg center dot g (-1) and 103.59, respectively. Moreover, Ast(1) and Ast(2) could be selectively separately with the highest coefficient of specificity of 48.31. Furthermore, the ABS maintained an excellent extraction capacity after three cycles of recycling. As compared with organic solvent extraction and prior methods, the IL-DES ABS is more efficient, recyclable, and environmentally friendly for selectively extraction of astaxanthin.
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Univ Perugia, Dipartimento Chim Biol & Biotecnol, Via Elce Sotto 8, Perugia, ItalyUniv Bologna, Dipartimento Chim Giacomo Ciamician, Via St Alberto 163, Ravenna, Italy
Grillo, Antonio
Tiecco, Matteo
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Univ Perugia, Dipartimento Chim Biol & Biotecnol, Via Elce Sotto 8, Perugia, ItalyUniv Bologna, Dipartimento Chim Giacomo Ciamician, Via St Alberto 163, Ravenna, Italy
Tiecco, Matteo
Vagnoni, Martina
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Univ Bologna, Dipartimento Chim Giacomo Ciamician, Via St Alberto 163, Ravenna, ItalyUniv Bologna, Dipartimento Chim Giacomo Ciamician, Via St Alberto 163, Ravenna, Italy
Vagnoni, Martina
Galletti, Paola
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Univ Bologna, Dipartimento Chim Giacomo Ciamician, Via St Alberto 163, Ravenna, Italy
Univ Bologna, CIRI FRAME, Via St Alberto 163, Ravenna, ItalyUniv Bologna, Dipartimento Chim Giacomo Ciamician, Via St Alberto 163, Ravenna, Italy
机构:
College of Food Science, Guangdong Pharmaceutical University, Zhongshan
College of Food Science and Technology, Guangdong Ocean University, ZhanjiangCollege of Food Science, Guangdong Pharmaceutical University, Zhongshan
Zhang L.
Li Y.
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College of Food Science, Guangdong Pharmaceutical University, Zhongshan
College of Food Science and Technology, Guangdong Ocean University, ZhanjiangCollege of Food Science, Guangdong Pharmaceutical University, Zhongshan
Li Y.
Gao J.
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College of Food Science, Guangdong Pharmaceutical University, ZhongshanCollege of Food Science, Guangdong Pharmaceutical University, Zhongshan
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Univ Malaya, Fac Sci, Inst Biol Sci, Kuala Lumpur 50603, MalaysiaUniv Nottingham Malaysia, Fac Sci & Engn, Dept Chem & Environm Engn, Jalan Broga, Semenyih 43500, Selangor Darul, Malaysia
Ling, Tau Chuan
Show, Pau Loke
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Univ Nottingham Malaysia, Fac Sci & Engn, Dept Chem & Environm Engn, Jalan Broga, Semenyih 43500, Selangor Darul, MalaysiaUniv Nottingham Malaysia, Fac Sci & Engn, Dept Chem & Environm Engn, Jalan Broga, Semenyih 43500, Selangor Darul, Malaysia
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Univ Nottingham Malaysia, Fac Sci & Engn, Dept Chem & Environm Engn, Jalan Broga, Semenyih 43500, Selangor Darul, MalaysiaUniv Nottingham Malaysia, Fac Sci & Engn, Dept Chem & Environm Engn, Jalan Broga, Semenyih 43500, Selangor Darul, Malaysia
Manickam, Sivakumar
Ooi, Chien Wei
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Monash Univ Malaysia, Sch Engn, Chem Engn Discipline, Jalan Lagoon Selatan, Bandar Sunway 47500, Selangor Darul, MalaysiaUniv Nottingham Malaysia, Fac Sci & Engn, Dept Chem & Environm Engn, Jalan Broga, Semenyih 43500, Selangor Darul, Malaysia
Ooi, Chien Wei
Show, Pau Loke
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Univ Nottingham Malaysia, Fac Sci & Engn, Dept Chem & Environm Engn, Jalan Broga, Semenyih 43500, Selangor Darul, MalaysiaUniv Nottingham Malaysia, Fac Sci & Engn, Dept Chem & Environm Engn, Jalan Broga, Semenyih 43500, Selangor Darul, Malaysia