JP7703313B2 - Method for stabilizing cis-carotenoids - Google Patents

Description

The present invention relates to a method for improving the storage stability of cis-carotenoids.

Carotenoids are natural pigments that are widely present in nature, and known types of carotenoids include astaxanthin, adonirubin, adonixanthin, zeaxanthin, β-cryptoxanthin, etc. These carotenoids are known to have various physiological effects, and are expected to be used in foods, medicines, etc.
However, since carotenoids are known to be easily oxidized by light, heat, etc., various methods for stabilizing them have been investigated.

For example, when astaxanthin contains nicotinamide, the deterioration of carotenoids due to heat, light, oxidation, etc. is accelerated. However, methods such as adding vitamin E (antioxidants) to suppress the deterioration of astaxanthin (Patent Document 1), stabilizing carotenoids by adding δ-tocopherol and dibutylhydroxytoluene (both antioxidants) to carotenoids (Patent Document 2), and maintaining the stereoisomer ratio of carotenoids by using organic acid salts (particularly potassium acetate) (Patent Document 3) have been investigated. The examples in Patent Document 3 show that potassium acetate suppresses the increase of 9Z-cis astaxanthin and 13Z-cis astaxanthin, that is, suppresses the conversion of trans astaxanthin to the cis form, thereby maintaining the ratio of trans astaxanthin.

However, the stabilization method described in Patent Document 1 was evaluated for stability when exposed to light, and stability during long-term storage was not verified, and there is no mention of the stability of the cis-astaxanthin. The stabilization method described in Patent Document 2 is a method for stabilizing a natural raw material, i.e., a trans-carotenoid, and the stability of the cis-astaxanthin was not evaluated. Furthermore, in the method described in Patent Document 3, the period for comparing the remaining amount of carotenoid is 5 days, and the effect of long-term storage stability is not shown, and there is no disclosure of the storage stability effect of cis-astaxanthin.

JP 2019-131550 A Patent No. 5530058 Patent No. 6519087

Cis-carotenoids are more easily absorbed by the body than trans-carotenoids, and are expected to have better effects than trans-carotenoids, so they need to be stable for long periods of time when used. For this reason, there was a demand for the development of a method for storing cis-carotenoids stably.

As a result of extensive research into solving the above problems, the inventors discovered that antioxidants and certain oils and fats stabilize cis-carotenoids, leading to the completion of the present invention.

That is, the present invention is as follows.
(1) A method for storing cis-carotenoids, comprising storing the cis-carotenoids in the presence of an antioxidant, an organic acid salt, or vegetable oil or shark liver oil.
(2) The method according to (1), wherein the cis-carotenoid is cis-astaxanthin.
(3) The method according to (1) or (2), wherein the antioxidant or organic acid salt is added in an amount 1 to 10 times that of the cis-carotenoid and then stored.
(4) The method according to any one of (1) to (3), wherein the composition is stored at -5°C to 50°C for at least 3 weeks.
(5) The method for storing the food product according to any one of (1) to (4), wherein the antioxidant is at least one selected from the group consisting of tocopherol, propyl gallate, butylhydroxyanisole, dibutylhydroxytoluene, and ascorbic acid.
(6) The method according to any one of (1) to (5), wherein the organic acid salt is potassium acetate.
(7) The storage method according to any one of (1) to (6), wherein the vegetable oil has an iodine value of 10 to 190.
(8) The storage method according to any one of (1) to (7), wherein the vegetable oil is obtained from at least one selected from the group consisting of hemp seed, soybean, sesame, safflower, rice, argan, olive, sunflower, macadamia and palm.
(9) A storage stabilizer for cis-carotenoids, which comprises an antioxidant, an organic acid salt, or a vegetable oil or shark liver oil.
(10) The storage stabilizer according to (9), wherein the cis-carotenoid is cis-astaxanthin.
(11) The storage stabilizer according to (9) or (10), which stabilizes the cis-carotenoid for at least three weeks.
(12) The storage stabilizer according to any one of (9) to (11), wherein the antioxidant is at least one selected from the group consisting of tocopherol, propyl gallate, butylhydroxyanisole, dibutylhydroxytoluene, and ascorbic acid.
(13) The storage stabilizer according to any one of (9) to (12), wherein the organic acid salt is potassium acetate.
(14) The storage stabilizer according to any one of (9) to (13), wherein the vegetable oil is obtained from at least one selected from the group consisting of hemp seed, soybean, sesame, safflower, rice, argan, olive, sunflower, macadamia and palm.

The present invention makes it possible to stably store cis-carotenoids for three weeks or more, for example, six weeks or more.

FIG. 1 shows the effect of each component on the total cis-astaxanthin residual rate after 3 weeks of storage. FIG. 1 shows the effect of each component on the total cis-astaxanthin residual rate after 6-week storage. FIG. 13 is a graph showing the effect of each oil on the total cis-astaxanthin residual rate after storage for 3 weeks. FIG. 13 is a graph showing the effect of each oil on the total cis-astaxanthin residual rate after 6-week storage.

The present invention is a method for improving the storage stability of carotenoids, and it has been discovered that the stability of cis-astaxanthin, which is particularly rich in cis-isomers, is improved by adding antioxidants (α-tocopherol, BHT, ascorbic acid, etc.) or potassium acetate, or by suspending the carotenoid in certain oils and fats (sunflower oil or soybean oil).

In the present invention, the cis-carotenoid to be stored and stabilized is one or more carotenoids selected from the group consisting of cis-astaxanthin, cis-adonirubin, cis-adonixanthin, cis-canthaxanthin, cis-β-carotene, cis-β-cryptoxanthin, and cis-zeaxanthin, and may be in the form of a composition dissolved in a solvent. In this case, the composition may contain a portion of the trans-form of these carotenoid compounds.

The structure of carotenoids is composed of a polyene chain with nine conjugated double bonds in the center and end groups (terminal groups) attached to both ends. When the carbon skeleton that forms the polyene chain is on the same side, it is a cis geometric isomer, and when it is on the opposite side, it is a trans geometric isomer. In this specification, when the carbon skeleton is in the cis configuration, it is represented as Z, and when it is in the trans configuration, it is represented as E, and the position is represented by a number. For example, the top of the structural formula shown below represents (13Z)-astaxanthin (the carbon at the 13th position is cis), and the bottom represents (9Z)-astaxanthin (the carbon at the 9th position is cis). Cis configurations at other positions are represented in the same way.

In the present invention, "stabilization" means maintaining or improving the conversion rate from trans to cis in the composition, and maintaining the residual rate of cis carotenoids for a long period of time. This residual rate is maintained mainly due to the inhibition of decomposition of cis astaxanthin. "Long-term" refers to a period that includes the period from production through shipping to use by the user, and is at least one week. In one embodiment of the present invention, it is, for example, at least three weeks, at least four weeks, at least five weeks, or at least six weeks. In the present invention, many substances that can stably store cis astaxanthin for six weeks or more have been found. Therefore, in the present invention, these substances are used as storage stabilizers.

The carotenoid composition to be stored in the present invention may be a commercially available product or may be produced by a conventional chemical synthesis method. It may also be produced by mixing a chemically synthesized carotenoid and a naturally derived carotenoid. When the carotenoid is to be consumed by humans, it is more preferable that the carotenoid is a naturally derived carotenoid from the viewpoint of safety.
In the present invention, the carotenoid composition may be a naturally-derived one produced by a fermentation method using a microorganism, or a method of extraction and purification from an animal or a plant, etc. For example, the carotenoid composition of the present invention may be one produced by extraction and purification from a microorganism belonging to the genus Paracoccus, such as Paracoccus carotinifaciens.

A carotenoid composition derived from a microorganism belonging to the genus Paracoccus can be produced, for example, according to the method described in JP 2012-158569 A. Specifically, dried cells of Paracoccus carotinifaciens are subjected to room temperature extraction using acetone, the extract is concentrated with an evaporator, and when the concentrate is separated into two layers, a hexane-chloroform (1:1) mixture is added to the concentrate and mixed well, and then an organic solvent layer is obtained by a separation operation. The organic solvent layer is concentrated to dryness with an evaporator. The concentrated and dried product is dissolved in chloroform, and each carotenoid is separated using a silica gel column. For example, the fraction eluted with acetone:hexane (3:7) can be further purified by HPLC (Shim-pack PRC-SIL, acetone:hexane (3:7)) to obtain the free adonirubin. In addition, the fraction eluted with acetone:hexane (5:5) can be concentrated and left at 4°C to obtain free astaxanthin as crystals. Furthermore, the fraction eluted with acetone can be further purified by HPLC (Shim-pack PRC-SIL, acetone:hexane (4:6)) to obtain free adonixanthin.

In the present invention, cis-carotenoids can be used as they are, but the cis-conversion rate can be increased by subjecting them to a cis-conversion treatment. To convert the above carotenoid composition to a cis-conversion, a method known in the art, such as heat treatment, may be used. The heat treatment may be performed in a solvent such as ethyl acetate, ethanol, or acetone. The treatment for adjusting the cis-carotenoid content is not limited to heat treatment, and may be light irradiation treatment or treatment using a catalyst that promotes the cis-isomerization reaction of carotenoids. Furthermore, a separation method that utilizes the difference in solubility between trans- and cis-carotenoids may also be used as a method for highly increasing the cis-carotenoid content.

In the present invention, the cis-carotenoid (e.g., cis-astaxanthin) in the composition comprises at least 20% based on the mass (100%) of the entire composition, with lower limits of 20% or more, 30% or more, 40% or more, 50% or more, 55% or more, or 60% or more. Also, the upper limits are 90% or less, 80% or less, 75% or less, 70% or less, or 65% or less. In the present invention, the content of cis-carotenoid in the entire composition is referred to as the "cis ratio."

The lower and upper limits of the cis content can be arbitrarily combined, and for example, is 20 to 90%, such as 80%, based on the mass of the entire composition.
Of these, cis-astaxanthin accounts for 20 to 80% and may contain 2 to 20% cis-adonirubin and 2 to 20% cis-adonixanthin.

The cis-carotenoid thus obtained is stored in the presence of an antioxidant, an organic acid salt, or a vegetable oil or shark liver oil (collectively referred to as a "storage stabilizer"). "Storing in the presence of a storage stabilizer" means adding a storage stabilizer to a composition containing a cis-carotenoid and storing the composition, adding a cis-carotenoid to a composition containing a storage stabilizer and storing the composition, and mixing a composition containing a cis-carotenoid and a composition containing a storage stabilizer and storing the mixture.

In one embodiment of the present invention, the storage stabilizer is added to a cis-carotenoid-containing composition dissolved in a suitable solvent (e.g., perilla oil) in an amount of 0.01 to 100 times, 0.1 to 50 times, or 1 to 10 times the amount of the carotenoid in the composition.
Examples of storage stabilizers used for storage in the present invention include the following.

<Antioxidants>
An antioxidant is a substance that suppresses the generation and action of active oxygen, or removes active oxygen itself, and is also called an antioxidant.
Examples of antioxidants include the following:
α-tocopherol, propyl gallate, BHA (butyl hydroxyanisole), BHT (dibutyl hydroxytoluene), ascorbic acid, coenzyme Q10, ubiquinone, polyphenols (catechin, anthocyanin, tannin, rutin, isoflavone, nobiletin, chlorogenic acid, ellagic acid, lignan, sesamin, curcumin, coumarin, oleocanthal, oleuropein, resveratrol, quercetin), glutathione, N-acetylcysteine, uric acid, bilirubin, glucose.
Among these, α-tocopherol, propyl gallate, BHA (butyl hydroxyanisole), BHT (dibutyl hydroxytoluene), and ascorbic acid are preferable.

<Organic acid salt>
Organic acid is a general term for organic compounds that exhibit acidity. Most organic acids are carboxylic acids and have a carboxyl group (-COOH). Sulfonic acids are relatively strong organic acids and have a sulfo group (-SO ₃ H). Examples of organic acids include acetic acid, lactic acid, citric acid, and tartaric acid, and examples of salts of organic acids include potassium salts and sodium salts.
In the present invention, for example, potassium acetate is included.

<Vegetable oil>
Vegetable oil is fat or oil extracted and refined from lipids contained in plants, and is also called vegetable oil. The vegetable oil used in the present invention is not particularly limited as long as it is used as edible oil, and examples thereof include the following. The name of each oil indicates the plant from which it is derived.
Coconut oil, corn oil, safflower oil, cottonseed oil, olive oil, palm oil (red palm oil), palm kernel oil, peanut oil, rapeseed oil, sesame oil (unroasted and roasted), soybean oil, sunflower oil, nut oils (almonds, cashews, hazelnuts, macadamia nuts, mongongo, pecans, pine nuts, pistachios, walnuts, green nuts, etc.), gourd seed oil, buffalo pumpkin oil, pumpkin seed oil, watermelon seed oil, acai oil, blackcurrant oil, borage seed oil, evening primrose oil, mustard oil, amaranth oil, apricot oil, apple oil, algae oil, Oil, Artichoke Oil, Avocado Oil, Babassu Oil, Moringa Oil, Borneo Butter, Cape Chestnut Oil, Cocoa Butter, Carob Oil, Cohune Palm Oil, Coriander Seed Oil, Dikka Oil, Camellia Purse Oil, Linseed Oil, Grapeseed Oil, Hemp Seed Oil, Kapok Nut Oil, Lamium Oil, Marula Oil, Meadowfoam Oil, Mustard Oil, Nutmeg Butter, Okra Oil, Papaya Oil, Perilla Oil (Perilla Oil), Pequi Oil, Poppy Seed Oil, Prune Oil, Quinoa Oil, Niger Seed Oil, Rice Oil, Royle Oil, Sacha Inchi Oil, Camellia Oil, Thistle Oil, Tomato Oil, Wheat Oil, Turnip Oil.

Among these, soybean oil, grapeseed oil, mustard oil, red palm oil, sesame oil (roasted sesame oil, unroasted sesame oil), safflower oil, argan oil, green nut oil, hemp seed oil, sunflower oil, linseed oil, macadamia nut oil, olive oil, rapeseed oil, coconut oil, peanut oil, perilla oil, rice oil, corn oil, etc. are preferred.
The vegetable oil used in the present invention preferably has an iodine value of 10 to 190, more preferably 50 to 170. A higher iodine value indicates a higher degree of unsaturation of fatty acids in a sample (a larger number of double bonds).

<Animal oil>
Animal oils are fats and oils derived from animals and can be classified into terrestrial animal fats and marine animal fats depending on the raw material. An example of an animal oil is shark liver oil.

<Other Ingredients>
In one aspect of the present invention, a storage stabilization effect can be induced by including a substance that promotes the isomerization of trans-forms to cis-forms or a substance that inhibits the decomposition of cis-form carotenoids during storage of the carotenoid composition. Therefore, in the present invention, the carotenoid composition can contain a carotenoid isomerization promoter in addition to the storage stabilizing agent.
Examples of carotenoid isomerization promoters include allyl isothiocyanate, sulforaphane, diallyl disulfide, and diallyl trisulfide.

<Storage method>
The storage temperature of the carotenoid is not particularly limited, and may be room temperature, refrigerated (including chilled storage temperature), frozen, or at a high temperature above room temperature. For example, it may be selected from the range of -5°C to 50°C. In one embodiment of the present invention, the storage temperature is, for example, -5°C, 0°C, 5°C, 10°C, 20°C, 30°C, 40°C, or 50°C.
The storage location is not particularly limited, and may be, for example, a dark place indoors.
The storage period of the carotenoid is not particularly limited, and may be, for example, 1 week or more, 2 weeks or more, 3 weeks or more, 4 weeks or more, 5 weeks or more, or 6 weeks or more.

The cis-carotenoids in the composition can be measured by various liquid chromatography methods (such as HPLC), and the remaining percentages of the total cis-carotenoids and each isomer (e.g., 9Z, 13Z, 15Z, and other isomers of astaxanthin) can be calculated from the peak area ratio of the cis-carotenoids before and after the storage test. If the remaining percentage of the total cis-carotenoids or any of the isomers after a specified period of storage is higher than that of the control (at least 1 point, e.g., at least 2 points, at least 10 points higher, etc.), it is determined that the composition has been stored stably (stable storage effect has been achieved), and the criteria for this determination can be set appropriately, for example, as described in the Examples.

The present invention will be described in more detail below with reference to examples, although the scope of the present invention is not limited to these examples.
Example 1
Storage stability of astaxanthin with antioxidants, organic acid salts, etc.

Cis-astaxanthin (cis ratio 80%) was suspended in a solvent (perilla oil) to prepare a solution with an astaxanthin concentration of 0.3 wt%. Each component shown in Table 1 was added at 1 wt%, and the solution was stored in a dark place at 30°C, and the amount of remaining astaxanthin over time was analyzed. The remaining amount was analyzed using HPLC (Prominence, Shimadzu Corporation).

The remaining amount of astaxanthin (AST) was evaluated based on the remaining rate calculated according to the following formula.

Example 2
Storage stability of cis-astaxanthin in various fats and oils Cis-astaxanthin (cis ratio 80%) was suspended in the fats and oils shown in Table 2 to prepare a solution with an astaxanthin concentration of 0.3 wt %. The solution was stored in a dark place at 30°C, and the amount of remaining astaxanthin over time was analyzed.
The analysis of the remaining amount and the evaluation of the remaining rate were carried out in the same manner as in Example 1.

The iodine value of each oil is shown in Table 3.

(Measurement results of Examples 1 and 2)
<Storage stability of antioxidants, organic acid salts, etc.>
The residual rates of cis-astaxanthin (total cis-astaxanthin) after storage for 3 and 6 weeks (30° C.) when an antioxidant, an organic acid salt, or the like was used are shown in FIGS. 1 and 2, respectively.

In Figure 1, when α-tocopherol, BHA, BHT, propyl gallate, ascorbic acid, curcumin, resveratrol, ubiquinone, diallyl disulfide, diallyl trisulfide, sulforaphane, allyl isothiocyanate, EDTA, sodium metaphosphate, citric acid, saponin, and potassium acetate were used, the total cis-astaxanthin residual rate was higher than that of the control (40% or more), and a storage stability effect of 3 weeks was demonstrated. Also, in Figure 2, when α-tocopherol, BHA, BHT, propyl gallate, ascorbic acid, and potassium acetate were used, the total cis-astaxanthin residual rate was higher than that of the control (40% or more), and a storage stability effect of 6 weeks was demonstrated.

Furthermore, Table 4 shows the residual rates of each cis-astaxanthin (9Z, 13Z, 15Z, and others) after storage (30° C.) for 1, 2, 3, and 6 weeks.
In Table 4, "AST" represents astaxanthin, "9Z" represents the 9-cis form, "13Z" represents the 13-cis form, and "15Z" represents the 15-cis form. "Other Z" represents other cis forms than 9Z, 13Z, and 15Z. In the present embodiment, the same notation is used hereinafter.

The storage stability of each cis-astaxanthin is as follows:
Regarding the storage stability of components such as antioxidants and organic acid salts, those whose residual rate satisfies at least one of the following criteria (a) to (c) were deemed to have storage stability effects.
(a) 2% or more higher than the control at week 2; (b) 1% or more higher than the control at week 3; (c) maintaining 50% or more of the survival rate at week 3 at week 6.

As a result, for 9Z, storage stability effects were observed for up to six weeks for α-tocopherol, BHA, BHT, propyl gallate, ascorbic acid, and potassium acetate (referred to as "six components" in this example). Additionally, storage stability effects were observed for up to three weeks for curcumin, resveratrol, ubiquinone, diallyl disulfide, diallyl trisulfide, sulforaphane, allyl isothiocyanate, EDTA, sodium metaphosphate, citric acid, and saponin.

For 13Z, the above six components showed a storage stability effect of up to six weeks, while resveratrol, ubiquinone, diallyl disulfide, diallyl trisulfide, EDTA, and citric acid showed a storage stability effect of up to three weeks.
For 15Z, storage stability effects were observed for up to six weeks for the above six components, and storage stability effects were observed for up to three weeks for curcumin, resveratrol, ubiquinone, diallyl disulfide, diallyl trisulfide, sulforaphane, allyl isothiocyanate, EDTA, sodium metaphosphate, citric acid, and saponin.

<Storage stability of oils and fats>
The residual rates of cis-astaxanthin after storage (30° C.) for 3 and 6 weeks when oils and fats were used are shown in FIG. 3 and FIG. 4, respectively.

In FIG. 3, the iodine values are as follows: linseed oil (iodine value 190.3), green nut oil (iodine value 185.0), hemp seed oil (iodine value 163.8), rapeseed oil (iodine value 163.8), grape seed oil (iodine value 136.2), soybean oil (iodine value 131.7), corn oil (iodine value 126.7), sesame oil (iodine value 113.1), safflower oil (iodine value 105.0), rice oil (iodine value 104.3), argan oil (iodine value 103.2), peanut oil The following oils showed a residual rate of 40% or more even after three weeks of storage: linseed oil (iodine value 99.9), mustard oil (iodine value 98.3), olive oil (iodine value 184.0), sunflower oil (iodine value 80.3), macadamia nut oil (iodine value 78.6), palm oil (iodine value 52.8), coconut oil (iodine value 12.6), and shark liver oil. All of these oils except for linseed oil and shark liver oil showed a high storage stability effect with a residual rate of 40% or more even after six weeks of storage (Figure 4).
Furthermore, when hemp seed oil, soybean oil, sesame oil, safflower oil, rice oil, argan oil, olive oil, sunflower oil, macadamia oil and palm oil were used, the total cis-astaxanthin remaining rate was 60% or more after 6 weeks. Among them, soybean oil and sunflower oil had a total cis-astaxanthin remaining rate of 70% or more, and showed extremely high storage stability. The iodine value of vegetable oils with a total cis-astaxanthin remaining rate of 60% or more after 6 weeks was 50 to 170.

Table 5 also shows the residual percentage of cis-astaxanthin (9Z, 13Z, 15Z, others) after 1, 3, and 6 weeks of storage (30°C). The numbers in parentheses to the right of each oil name in the table are the iodine values of each oil.

Regarding the storage stability of various cis-isomers of oils and fats, those whose residual rate satisfies at least one of the following criteria (d) and (e) were deemed to have storage stability effects.
(d) 20% or more higher than the control at 3 weeks; (e) maintaining a survival rate of 50% or more of the survival rate at 3 weeks at 6 weeks.

As a result, 9Z was shown to have a storage stability effect of up to three weeks in linseed oil and shark liver oil. In addition, 9Z, 13Z and 15Z were shown to have a storage stability effect of up to six weeks in green nut oil, hemp seed oil, rapeseed oil, grape seed oil, soybean oil, corn oil, sesame oil, sesame oil (roasted), safflower oil, rice oil, argan oil, peanut oil, mustard oil, olive oil, sunflower oil, macadamia nut oil, palm oil and coconut oil. The iodine values of the vegetable oils that showed a storage stability effect of up to six weeks for 9Z, 13Z and 15Z were 10 to 190.

Claims (16)

A method for storing cis-astaxanthin, comprising storing cis-astaxanthin in the presence of an antioxidant, an organic acid, or an organic acid salt,
the antioxidant is at least one selected from the group consisting of α-tocopherol, propyl gallate, BHA (butyl hydroxyanisole), BHT (dibutyl hydroxytoluene), ascorbic acid, curcumin, resveratrol, and ubiquinone;
the organic acid is citric acid;
The organic acid salt is potassium acetate or sodium metaphosphate.
The storage method. The method according to claim 1, wherein the antioxidant, organic acid or organic acid salt is added in an amount 1 to 10 times that of cis-astaxanthin and then stored. The method according to claim 1 or 2, wherein the mixture is stored at -5°C to 50°C for at least 3 weeks. The storage method according to any one of claims 1 to 3, wherein the antioxidant is at least one selected from the group consisting of α-tocopherol, propyl gallate, butylhydroxyanisole, dibutylhydroxytoluene, and ascorbic acid. The method according to any one of claims 1 to 4, wherein the organic acid salt is potassium acetate. A method for storing cis-astaxanthin, comprising storing cis-astaxanthin in the presence of vegetable oil or shark liver oil,
The vegetable oil is at least one selected from the group consisting of linseed oil, green nut oil, hemp seed oil, rapeseed oil, grape seed oil, soybean oil, corn oil, sesame oil, safflower oil, rice oil, argan oil, peanut oil, mustard oil, olive oil, sunflower oil, macadamia nut oil, palm oil and coconut oil;
The storage method. The method according to claim 6, wherein the mixture is stored at -5°C to 50°C for at least 3 weeks. The storage method according to claim 6 or 7, wherein the iodine value of the vegetable oil is 10 to 190. The storage method according to any one of claims 6 to 8, wherein the vegetable oil is at least one selected from the group consisting of hemp seed oil, soybean oil, sesame oil, safflower oil, rice oil, argan oil, olive oil, sunflower oil, macadamia nut oil, and palm oil. A storage stabilizing agent for cis-astaxanthin, comprising an antioxidant, an organic acid or an organic acid salt,
The antioxidant is at least one selected from the group consisting of α-tocopherol, propyl gallate, BHA (butyl hydroxyanisole), BHT (dibutyl hydroxytoluene), ascorbic acid, curcumin, resveratrol, and ubiquinone;
the organic acid is citric acid;
The organic acid salt is potassium acetate or sodium metaphosphate.
The storage stabilizer. The storage stabilizing agent according to claim 10, which stabilizes the cis-astaxanthin for at least three weeks. The storage stabilizer according to claim 10 or 11, wherein the antioxidant is at least one selected from the group consisting of α-tocopherol, propyl gallate, butylhydroxyanisole, dibutylhydroxytoluene, and ascorbic acid. The storage stabilizer according to any one of claims 10 to 12, wherein the organic acid salt is potassium acetate. A storage stabilizing agent for cis-astaxanthin, comprising vegetable oil or shark liver oil,
The vegetable oil is at least one selected from the group consisting of linseed oil, green nut oil , hemp seed oil, rapeseed oil, grape seed oil, soybean oil, corn oil, sesame oil, safflower oil, rice oil, argan oil, peanut oil, mustard oil, olive oil, sunflower oil, macadamia nut oil, palm oil and coconut oil;
The storage stabilizer. The storage stabilizing agent according to claim 14, which stabilizes the cis-astaxanthin for at least three weeks. The storage stabilizing agent according to claim 14 or 15, wherein the vegetable oil is at least one selected from the group consisting of hemp seed oil, soybean oil, sesame oil, safflower oil, rice oil, argan oil, olive oil, sunflower oil, macadamia nut oil and palm oil.