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標題: Supercritical Carbon Dioxide Micronization of Zeaxanthin from Moderately Thermophilic Bacteria Muricauda lutaonensis CC-HSB-11(T)
作者: Hameed, A.
Arun, A.B.
Ho, H.P.
Chang, C.M.J.
Rekha, P.D.
Lee, M.R.
Singh, S.
Young, C.C.
Project: Journal of Agricultural and Food Chemistry
期刊/報告no:: Journal of Agricultural and Food Chemistry, Volume 59, Issue 8, Page(s) 4119-4124.
Moderately thermophilic bacterial strain CC-HSB-11(T) (Muricauda lutaonensis), which was described recently from a coastal hot spring of Green Island, Taiwan, has been identified to produce zeaxanthin as a predominant xanthophyll by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Cell culture in bioreactor produced 3.12 +/- 0.18 mg zeaxanthin L-1 of culture. Micronization of zeaxanthin was achieved through supercritical carbon dioxide antisolvent precipitation method. Yield of zeaxanthin after the process was 53.4%. Dynamic light scattering assay determined the polydisperse existence of micronized particles of size 3 nm to 2 mu m. Field emission scanning electron microscopy revealed distinct morphology and size distribution heterogeneity of particles. Integrity of zeaxanthin after the antisolvent process was assessed by LC-MS/MS. The technique capitalizes on the inherent ability of CC-HSB-11(T) to synthesize zeaxanthin and the work demonstrated feasibility of antisolvent precipitation method to produce microparticles exploiting a bacterial strain.
ISSN: 0021-8561
DOI: 10.1021/jf200444q
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