7542-45-2Relevant articles and documents
Leftwick,Weedon
, p. 49 (1967)
Method for Improving Flavor of Astaxanthin-Containing Extract
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, (2009/08/16)
A method for improving the flavor of an astaxanthin-containing extract of the present invention includes the steps of: mixing 0.5 to 1000 parts by weight of ethanol and 1 part by weight of the astaxanthin-containing extract so as to obtain an ethanol mixture; collecting a solid precipitated from the ethanol mixture obtained; and drying the solid collected. In particular, the astaxanthin-containing extract, i.e., the starting material, is an extract from a green alga.
PROCESS FOR THE PREPARATION OF ASTAXANTHIN
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Page/Page column 5-11, (2008/06/13)
The invention therefore relates to a process for the preparation of astaxanthin of the formula I by reacting 2 mol of the triphenylphosphonium salt of the general formula II in which X represents chlorine, bromine or the (HSO4) radical, preferably bromine, in a Wittig reaction with one mol of the C10-dialdehyde of the formula III which is characterized in that a) the starting compounds of the formulae II and III are taken up in a solvent, the mixture is cooled to a temperature of not more than 10°C, preferably -18°C to +5°C, b) about 0.9 to 1.5, preferably 0.9 to 1.2, mol of a base per mole of triphenylphosphonium salt are added to the resulting reaction mixture at a temperature of not more than 10°C, preferably -18°C to +5°C, c) the base is metered and mixed in over a predetermined reaction time T so that at least a ? base equivalent is added to the reaction mixture continuously or quasicontinuously within a timespan T' ?T and the remainder of the base within the remaining reaction time.