Abstract
An ultrasonic-assisted extraction method has been developed for the effective extraction of astaxanthin from <em>Xanthophyllomyces dendrorhous</em>. Single-factor experiment design was employed to optimize the disruption temperature, disruption time, ethanol concentration, extraction time. The ethanol concentration was 60% ethanol in ethyl lactate and temperature for disrupting (40-60°C), time for disrupting extraction time (15-35 min), extraction time (20-40 min) were used for further optimization of extraction conditions. The optimal conditions for the ultrasound-assisted extraction of astaxanthin were determined using Response Surface Methodology (RSM) by Box- Behnken design. The optimal extraction conditions were that the yeast was disrupted at 49.08°C for 26.09 min under ultrasound irradiation of 200 W and then extracted for 32.43 min. Under optimal conditions, the astaxanthin content was 1472.85±43.64 μg/g DW. This study introduces a simple, green and highly efficient method for extraction of astaxanthin from <em>X. dendrorhous</em>.
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