塩蔵オキアミの利用に関する研究(第 4 報) : アスタキサンチン(B. 生活科学)
The carotenoid, which extracted with isopropanol from salted antarctic krill (Euphausia superba) was identified as astaxanthin in ester form, and its content in the krill lipids was 0.128%. There is no significant deterioration of the pigment during the salted storage at -20℃ for 5 years. Astaxanthi...
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ftkyotopuniv:oai:kpu.repo.nii.ac.jp:00005382 2024-06-23T07:46:56+00:00 塩蔵オキアミの利用に関する研究(第 4 報) : アスタキサンチン(B. 生活科学) 河端, 信 カワバタ, マコト Kawabata, Makoto 田口, 邦子 タグチ, クニコ Taguchi, Kuniko 大槻, 耕三 オオツキ, コウゾウ Otsuki, Kozo 1983-11-20 application/pdf https://kpu.repo.nii.ac.jp/record/5382/files/KJ00000079508.pdf jpn jpn 京都府立大学学術報告. 理学・生活科学 34 45 50 The scientific reports of the Kyoto Prefectural University. Natural science and living science AN00062300 0075739X https://kpu.repo.nii.ac.jp/record/5382/files/KJ00000079508.pdf 1983 ftkyotopuniv 2024-06-10T23:46:12Z The carotenoid, which extracted with isopropanol from salted antarctic krill (Euphausia superba) was identified as astaxanthin in ester form, and its content in the krill lipids was 0.128%. There is no significant deterioration of the pigment during the salted storage at -20℃ for 5 years. Astaxanthin in ethanol solution after acetone treatment of IPA extractives was more stable than that of other solvent treatment. The stability of the pigment was improved by the saponification of astaxanthin preparation, however, ethanol solution of purified astaxanthin with silicic acid column chromatography was very unstable. We suggested that the reason of unstability of purified astaxanthin might be the result of the elimination of naturally occuring antioxidant during the purification processes. departmental bulletin paper Other/Unknown Material Antarc* Antarctic Antarctic Krill Euphausia superba Kyoto Prefectural University Repository Antarctic |
institution |
Open Polar |
collection |
Kyoto Prefectural University Repository |
op_collection_id |
ftkyotopuniv |
language |
Japanese |
description |
The carotenoid, which extracted with isopropanol from salted antarctic krill (Euphausia superba) was identified as astaxanthin in ester form, and its content in the krill lipids was 0.128%. There is no significant deterioration of the pigment during the salted storage at -20℃ for 5 years. Astaxanthin in ethanol solution after acetone treatment of IPA extractives was more stable than that of other solvent treatment. The stability of the pigment was improved by the saponification of astaxanthin preparation, however, ethanol solution of purified astaxanthin with silicic acid column chromatography was very unstable. We suggested that the reason of unstability of purified astaxanthin might be the result of the elimination of naturally occuring antioxidant during the purification processes. departmental bulletin paper |
author |
河端, 信 カワバタ, マコト Kawabata, Makoto 田口, 邦子 タグチ, クニコ Taguchi, Kuniko 大槻, 耕三 オオツキ, コウゾウ Otsuki, Kozo |
spellingShingle |
河端, 信 カワバタ, マコト Kawabata, Makoto 田口, 邦子 タグチ, クニコ Taguchi, Kuniko 大槻, 耕三 オオツキ, コウゾウ Otsuki, Kozo 塩蔵オキアミの利用に関する研究(第 4 報) : アスタキサンチン(B. 生活科学) |
author_facet |
河端, 信 カワバタ, マコト Kawabata, Makoto 田口, 邦子 タグチ, クニコ Taguchi, Kuniko 大槻, 耕三 オオツキ, コウゾウ Otsuki, Kozo |
author_sort |
河端, 信 |
title |
塩蔵オキアミの利用に関する研究(第 4 報) : アスタキサンチン(B. 生活科学) |
title_short |
塩蔵オキアミの利用に関する研究(第 4 報) : アスタキサンチン(B. 生活科学) |
title_full |
塩蔵オキアミの利用に関する研究(第 4 報) : アスタキサンチン(B. 生活科学) |
title_fullStr |
塩蔵オキアミの利用に関する研究(第 4 報) : アスタキサンチン(B. 生活科学) |
title_full_unstemmed |
塩蔵オキアミの利用に関する研究(第 4 報) : アスタキサンチン(B. 生活科学) |
title_sort |
塩蔵オキアミの利用に関する研究(第 4 報) : アスタキサンチン(b. 生活科学) |
publishDate |
1983 |
url |
https://kpu.repo.nii.ac.jp/record/5382/files/KJ00000079508.pdf |
geographic |
Antarctic |
geographic_facet |
Antarctic |
genre |
Antarc* Antarctic Antarctic Krill Euphausia superba |
genre_facet |
Antarc* Antarctic Antarctic Krill Euphausia superba |
op_relation |
京都府立大学学術報告. 理学・生活科学 34 45 50 The scientific reports of the Kyoto Prefectural University. Natural science and living science AN00062300 0075739X https://kpu.repo.nii.ac.jp/record/5382/files/KJ00000079508.pdf |
_version_ |
1802649471190827008 |