Influence of Astaxanthin on Pearl Oyster Pinctada martensii

Abstract:

In the study, through the addition astaxanthin into the bait for the pearl oyster Pinctada martensii for 3 months, we studied the accumulation and existence form of astaxanthin in pearl oyster through qualitative and quantitative analysis which adopted High Performance Liquid Chromatography method; the transmission of astaxanthin in shells was detected by Micro-Raman spectrometry. The results showed: 6.870±1.356μg/g of astaxanthin existed in the control group of Pinctada martensii, and 74.799±5.907μg/g of astaxanthin existed in the experimental group, some of them were existent in the form of astaxanthin esters. Weak carotenoid characteristic peak occurred in the control group, while the carotenoid characteristic peaks intensity enhanced obviously in the experimental group, which illustrated remarkable increase of carotenoid content in the shell. These findings will not only provide the basis for colorful pearl cultivation via food-borne transmission but also lay a foundation for further artificial regulation and control of pearl color.

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 889-894
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.889
• Online since: September 2013
• Authors: Li Li Ji, Jie Liao, Wen Dong Song, Jian She Liu, Xiao Tian Ma
• Keywords: Astaxanthin, High Performance Liquid Chromatography (HPLC), Micro-Raman Spectrometry, Pinctada martensii

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