Volume 18 Issue 4
Aug.  2022
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XU Feng, CHEN Deke, CHEN Xiaogang, NIE Jinmei, MA Zhihao, SUN Huili, CHEN Xin. Study on extraction, identification and stability of UV resistant MAAs from Porphyra haitanensis in cosmetics system[J]. South China Fisheries Science, 2022, 18(4): 156-162. DOI: 10.12131/20210244
Citation: XU Feng, CHEN Deke, CHEN Xiaogang, NIE Jinmei, MA Zhihao, SUN Huili, CHEN Xin. Study on extraction, identification and stability of UV resistant MAAs from Porphyra haitanensis in cosmetics system[J]. South China Fisheries Science, 2022, 18(4): 156-162. DOI: 10.12131/20210244
shu

Study on extraction, identification and stability of UV resistant MAAs from Porphyra haitanensis in cosmetics system

  • 1.

    School of Environment and Chemical Engineering, Foshan University, Foshan 528000, China

  • 2.

    South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China

  • 3.

    Foshan Anan Beauty & Health Products Co., Ltd., Foshan 528000, China

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  • Received Date: August 22, 2021
  • Revised Date: November 07, 2021
  • Accepted Date: December 02, 2021
  • Available Online: December 15, 2021
    Graphical Abstract
    • Abstract
  • Taking Porphyra haitanensis as raw material, we extracted the mycosporine-like amino acids (MAAs) and charaterized them by UV Vis spectroscopy and Liquid Chromatograph-Mass Spectrometer (LC-MS), so as to study the effects of various factors in the cosmetic system (pH, light, temperature, preservatives, antioxidants and functional additives) on the stability of MAAs. The results show that Shionrine and Porphyra-334 were the main MAAs in P. haitanensis. MAAs had the highest stability in the weak acid environment with pH=6. UV irradiation for 10 h could decrease the absorbance value by 94.4%. After having been placed at 48 ℃ for 56 d, its absorbance value decreased by 28.3%. At 48 ℃, the addition of small peptide and hyaluronic acid increased the absorbance value of the solution by 82% and 18.6%, respectively, which could improve the stability of MAAs compounds significantly. Other commonly used preservatives, antioxidants and functional additives had no significant effects on the stability of the MAAs.
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