食用虾中虾青素类化合物的含量和组成

虾青素的抗氧化能力高于β-胡萝卜素、玉米黄质、角黄质、VC和VE,其防止大鼠线粒体脂质过氧化的功效是VE的100～500倍。本研究针对从北京市场购买的五种食用虾,应用UV-VIS和C30-PDA-HPLC的检测方法,对其中虾青素含量和组成进行分析。结果表明:此五种虾的虾壳中,虾青素单体和酯含量较高,虾肉中的含量相对较少。在价格昂贵的澳洲龙虾肉中未检出虾青素,而南美白对虾肉中的虾青素含量较高。常见虾的壳呈暗蓝色或青灰色,但有些龙虾的壳(部分或全部)呈现橘红色,其着色物质的组成有待进一步研究和比较。

Content and Composition of Astaxanthin Related Compounds in Shrimp

There is evidence that astaxanthin provides stronger antioxidant protection than h-carotene, zeaxanthin, canthaxanthin, ascorbic acid and tocopherols. Astaxanthin was found to be 100～500 times stronger than tocopherols in preventing lipid peroxidation in rat mitchondria. In this study, with the methods of UV-VIS and C30-HPLC-PDA, 5 species of shrimps and lobsters from the local market of Beijing were assessed for astaxanthin content and composition. Data from this assessment suggested that most of astaxanthin and its esters exist in the shell but not in meat of shrimps. Those compounds could not be detected from the meat of expensive lobster but of Penaeus vannamei Boone (trivial name: white-leg shrimp) with a significant higher amount. Shrimp shell often exhibits dark or grey blue color. However, some lobsters have full or partial red shell. Further research of their colorants is expected.