The aim of the present study was to develop astaxanthin ester nanoemulsions with phosphatidylcholine and evaluate their stability during storage under various conditions. Monoesters were obtained by column chromatography of an oil extract of Haematococcus pluvialis and mixed astaxanthin esters. Monoester fatty-acid compositions were determined by HPLC. A solution of astaxanthin monoesters or a mixture of astaxanthin mono- and diesters in 5% aqueous EtOH was rapidly degraded in light at room temperature. The addition of antioxidants such as ascorbic acid and butylated hydroxytoluene did not give significant positive results. In contrast, simultaneous addition of albumin, which was used for these purposes for the first time, increased significantly the shelf life. The optimized conditions for producing nanoemulsions from astaxanthin esters and phosphatidylcholine by injection gave nanoemulsions with an average particle size of 50 nm that remained physically and chemically stable during storage for a month.

中文翻译：

---

已知脂肪酸组成的虾青素酯的稳定纳米乳液

本研究的目的是开发含有磷脂酰胆碱的虾青素酯纳米乳液，并评估其在各种条件下储存期间的稳定性。通过雨生红球藻油提取物和混合虾青素酯的柱色谱法获得单酯。单酯脂肪酸组成通过HPLC测定。虾青素单酯或虾青素单酯和二酯的混合物在 5% EtOH 水溶液中的溶液在室温下在光照下迅速降解。添加抗氧化剂如抗坏血酸和丁基化羟基甲苯并没有产生显着的积极结果。相比之下，同时添加首次用于这些目的的白蛋白可显着延长保质期。