Determination of astaxanthin and canthaxanthin in salmonid

被引：93
作者：
Toasa, S
Cakli, S [1 ]
Ostermeyer, U
机构：
[1] Ege Univ, Fac Fisheries, Dept Proc Technol, Izmir 35100, Turkey
[2] Fed Res Ctr Nutr & Food, Res Dept Fish Qual, Hamburg, Germany
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2005年 / 221卷 / 06期
关键词：
astaxanthin; canthaxanthin; Salmo salar; oncorhynchus mykiss; TLC; spectrophotometer;
D O I：
10.1007/s00217-005-0071-5
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Total carotenoid (astaxanthin, cantaxanthin) content were determined in 60 traditionally cultured salmons (ICL, N1CL, N2CL) (Salmo salar), 10 natural salmons (NWL) (S. salar), 20 ecological cultured salmons (IECL) (S. salar), 20 ecological cultured rainbow trouts (NECR) (Oncorhynchus mykiss), 20 traditional cultured rainbow trouts (NCR) (O. mykis). Quantitative and qualitative carotenoid determination was carried out using spectrophotometric method and thin layer chromatography method, respectively. For pigmentation, astaxanthin was determined as the most important carotenoid. Total carotenoid concentration in traditional cultured salmon, natural salmon, ecologically cultured salmon, ecologically and traditionally cultured rainbow trout was determined as 673-1014, 644-708, 714-904, 56-57, and 291-391 Eg/100 g respectively. Carotinoid concentration in traditional cultured salmon was higher than the carotenoid concentration in natural salmon and ecological cultured salmon. The lowest carotenoid concentration was determined in the ecological cultured rainbow trout (O. mykiss).
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收藏
页码：787 / 791
页数：5
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