藻类胡卜素:化学,来源和应用
Ivana Generalić Mekinić1, Vida Šimat2, Nikheel Bhojraj Rathod3
1Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia.
Foods (Basel, Switzerland)
|July 29, 2023
概括
本综述总结了各种藻类物种对胡卜素的最新发现. 它详细介绍了它们的存在,提取方法和形状,强调了它们的健康益处和商业潜力.
科学领域:
- 物理学的生理学
- 自然产品化学 自然产品化学
- 营养保健品 营养保健品
背景情况:
- 藻类是生物活性二次代谢物,特别是胡卜素的丰富来源.
- 胡卜素是重要的天然颜料,具有重要的促进健康的特性.
- 藻类胡卜素的科学兴趣和商业应用急剧增加.
研究的目的:
- 提供自2015年以来在各种藻类物种中发现的胡卜素的全面概述.
- 为了方便对不同藻类群体的胡卜素样本进行比较分析.
- 突出提取方法和关键参数,以隔离胡卜素.
主要方法:
- 从2015年起发表的研究的文献综述.
- 收集有关微藻,绿藻,棕藻和红藻中胡卜素存在,含量和鉴定的数据.
- 分析报告的提取技术和优化参数.
主要成果:
- 关于12种微藻,21种绿藻,26种棕藻和43种红藻的总和单个胡卜素的广泛数据.
- 详细了解不同藻类划分中的胡卜素样式的变化.
- 用于藻类胡卜素的常见和新的提取方法的概述.
结论:
- 藻类代表着具有潜在健康和商业价值的多样性胡卜素的重要储备.
- 标准化的方法对于在不同研究中准确比较胡卜素数据至关重要.
- 对藻类胡卜素生物合成和应用的进一步研究是有必要的.
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