凡纳滨对虾组织中虾青素的分析方法建立、分布特征及功能探究OA

To elucidate the distribution characteristics of astaxanthin in Pacific white shrimp(Litopenaeus vannamei),a robust method for the extraction and quantification of astaxanthin in shrimp tissues was developed.Methanol was identified as the optimal extraction solvent.A single-step extraction at a 1:50(w/v)solid-liquid ratio combined with a methanol-THF sequential dissolution approach was utilized.Through controlled feeding trials with graded astaxanthin supplementation(0,40,80,120 mg/kg),we quantitatively analyzed the tissue-specific accumulation patterns,body color responses and associated enzymatic changes.The results indicated that astaxanthin significantly enhanced the body color of shrimp to a red-orange hue and was predominantly accumulated in the hepatopancreas,ventral nerve cord and epidermis.Additionally,astaxanthin supplementation effectively increased the total antioxidant capacity(Total antioxidant capacity,T-AOC)of the hepatopancreas,elevated the activities of superoxide dismutase(Superoxide dismutase,SOD),catalase(Catalase,CAT),alkaline phosphatase(Alkaline phosphatase,AKP)and glutathione peroxidase(Glutathione peroxidase,GSH-Px),and reduced the content of malondialdehyde(Malondialdehyde,MDA).These findings demonstrated that astaxanthin significantly enhances the antioxidant capacity and immune function of L.vannamei.