This invention has disclosed a method for preparation of food-grade zeaxanthin through chemical isomerizaton reaction from lutein. The technical issues to be solved in this invention are quite low product yield obtained with existing methods, need of purification treatment process, and inadaptability to industrialized production. The technical schemes of this invention are: a. Mix xanthophyll crystal or its fatty acid ester with food-grade glycol or propylene glycol, for full dissolution under 60-90° C. temperature. Add organic alkali into the mixed liquor acquired from step 1, for isomerization reaction to take place under inertial environment. c. Dilute the reaction solution gained from step b with the mixed solution of deionized water and ethanol, and separate the obtained crystal with conventional separating method. d. Vacuum dries the acquired crystal from step c, to get the zeaxanthin crystal. Glycol or propylene glycol is used in this invention for isomerization reaction under inertial environment after it has fully dissolved raw material under proper temperature. The product yield is reachable to more than 60%, very adaptable to industrialized product, without the need for further purification treatment.
该发明披露了一种通过从
叶黄素进行
化学异构化反应制备食品级
玉米黄质的方法。该发明需要解决的技术问题是现有方法所得产量相当低、需要纯化处理过程以及不适用于工业化生产。该发明的技术方案为:a.将黄质晶体或其
脂肪酸酯与食品级的
乙二醇或
丙二醇混合,在60-90℃温度下充分溶解。b.将有机碱加入从步骤1获得的混合液中,使其在惯性环境下进行异构化反应。c.用去离子
水和
乙醇的混合溶液稀释从步骤b获得的反应溶液,并用传统的分离方法分离得到的晶体。d.将从步骤c获得的晶体进行真空干燥,得到
玉米黄质晶体。该发明使用
乙二醇或
丙二醇在适当的温度下充分溶解原材料后,在惯性环境下进行异构化反应。产量可达60%以上,非常适用于工业化生产,无需进一步的纯化处理。