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KMID : 0665220030160030165
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Korean Journal of Food and Nutrition
2003 Volume.16 No. 3 p.165 ~ p.170
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Liquid Chromatographic Determination of Astaxanthin in Phaffia rhodozyma
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Xu Bao-Jun
Fang Zhe-Ming
Kang Hyo-Jin
Wang Qi-Jun
Mo Eun-Kyoung
Sung Chang-Keun
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Abstract
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A sensitive and accurate method for the detection of astaxanthin was developed. The optimum HPLC system for the extraction and quantification of astaxanthin was based on a reversed phase column, and a quaternate mobile phase contained dichloromethane. The amount of astaxanthin can be accurately quantified in Phaffia rhodozyma cultures. The results of this study suggest that the mixture solution of dimethylsulphoxide and acetone is the optimal extraction solvent for astaxanthin and samples treatment for astaxanthin analysis must control low temperature and absent light operation strictly.
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KEYWORD
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astaxanthin, Phaffia rhodozyma, HPLC, stability
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