Factors affecting carotenoid extraction with edible oils were examined using edible brown seaweed, Sargassum horneri, as main sample. The results indicate that drying was essential to extract fucoxanthin (Fx) from S. horneri and physical (boiling) and chemical (acid/alkali) pretreatment of the wet sample increased the extraction rate of Fx. Additionally, more Fx was found from the dried S. horneri powder with a smaller particle size. The extraction rate of Fx is affected by the extraction temperature and time, showing that the effective extraction would be obtained at 50 °C within 12 hr extraction. Among the oils used, short-chain (C4 and C6) triacylglycerol (TAG) (SCT) and medium-chain (C8) TAG (MCT) could extract more Fx from S. horneri and more β-carotene and lutein from spinach and olive leaves. The relatively lower viscosity of SCT and MCT would be the most likely reason for the higher extraction rates of both TAGs.

使用食用褐海藻Sargassum horneri作为主要样品，研究了影响食用油类胡萝卜素提取的因素。结果表明，干燥对于从霍氏沙门氏菌中提取岩藻黄质（Fx）是必不可少的，对湿样品进行物理（沸腾）和化学（酸/碱）化学预处理可提高Fx的提取率。另外，从干燥的S.horneri粉末中发现了更多的具有较小粒径的Fx 。Fx的萃取速率受萃取温度和时间的影响，表明在50℃下在12小时内萃取可获得有效的萃取。在所用的油中，短链（C4和C6）的三酰基甘油（TAG）（SCT）和中链（C8）的TAG（MCT）可以从霍恩沙门氏菌中提取更多的Fx 。以及菠菜和橄榄叶中的更多β-胡萝卜素和叶黄素。SCT和MCT相对较低的粘度是两个TAG提取率较高的最可能原因。