title: Separation and purification of astaxanthin from Phaffia rhodozyma by preparative high-speed counter-current chromatography.
abstract: An effective high-speed counter-current chromatography (HSCCC) method was established for the preparative isolation and purification of astaxanthin from Phaffia rhodozyma. With a two-phase solvent system composed of n-hexane-acetone-ethanol-water (1:1:1:1, v/v/v/v), 100mg crude extract of P. rhodozyma was separated to yield 20.6mg of astaxanthin at 92.0% purity. By further one step silica gel column chromatography, the purity reached 99.0%. The chemical structure of astaxanthin was confirmed by thin layer chromatography (TLC), UV spectroscopy scanning, high performance liquid chromatography with a ZORBAX SB-C18 column and a Waters Nova-pak C18 column, and ESI/MS/MS.
authors.affiliation: College of Food and Bioengineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, China.
authors.forename: Xiping
authors.initials: X
authors.lastname: Du
authors.affiliation: College of Food and Bioengineering, Jimei University, Xiamen, Fujian 361021, China.
authors.forename: Congcong
authors.initials: C
authors.lastname: Dong
authors.affiliation: College of Food and Bioengineering, Jimei University, Xiamen, Fujian 361021, China.
authors.forename: Kai
authors.initials: K
authors.lastname: Wang
authors.affiliation: College of Food and Bioengineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, China.
authors.forename: Zedong
authors.initials: Z
authors.lastname: Jiang
authors.affiliation: College of Food and Bioengineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, China.
authors.forename: Yanhong
authors.initials: Y
authors.lastname: Chen
authors.affiliation: College of Food and Bioengineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, China.
authors.forename: Yuanfan
authors.initials: Y
authors.lastname: Yang
authors.affiliation: College of Food and Bioengineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, China; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, United States.
authors.forename: Feng
authors.initials: F
authors.lastname: Chen
authors.affiliation: College of Food and Bioengineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, China. Electronic address: Nihui1973@yahoo.com.cn.
authors.forename: Hui
authors.initials: H
authors.lastname: Ni
mesh_terms: D000096:Acetone / Q000737:chemistry; D000975:Antioxidants / Q000032:analysis / Q000302:isolation & purification*; D002851:Chromatography, High Pressure Liquid; D002855:Chromatography, Thin Layer; D003377:Countercurrent Distribution / Q000295:instrumentation / Q000379:methods*; D004867:Equipment Design; D000431:Ethanol / Q000737:chemistry; D006586:Hexanes / Q000737:chemistry; D012997:Solvents / Q000737:chemistry; D053719:Tandem Mass Spectrometry; D024341:Xanthophylls / Q000032:analysis / Q000302:isolation & purification; D015003:Yeasts / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D006586:Hexanes; D012997:Solvents; D024341:Xanthophylls; D000096:Acetone; C026385:n-hexane; D000431:Ethanol; C005948:astaxanthine
keywords: Astaxanthin; High-speed counter-current chromatography; Phaffia rhodozyma; Separation and purification