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Method of analysis of astaxanthin and its occurrence in some marine products
Author(s) -
Lambertsen G.,
Braekkan O. R.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740220215
Subject(s) - astaxanthin , chromatography , rainbow trout , chemistry , thin layer chromatography , silica gel , carotenoid , glyceride , fish <actinopterygii> , food science , fishery , biology , biochemistry , fatty acid
A method for the determination of astaxanthin in free and esterified forms is based on silica gel chromatography of a lipid extract to obtain fractions of diester, monoester and free astaxanthin. The fractions are reduced with borohydride and the tetrahydroxy β‐carotene is measured by ultra‐violet spectrophotomefry at 450 and 476 nm. The method has been applied to different crustacean samples and products to fish oils and to organs from rainbow trout. Values down to 0·1 μg/g sample could be measured. The fractions were identified by thin‐layer chromatography.