@article{oai:ir.kagoshima-u.ac.jp:00007843,
 author = {TANAKA, Yoshito and MATSUGUCHI, Hidetaka and KATAYAMA, Teruhisa},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-28},
 note = {The carotenoids in spirulina were extracted, saponified, purified on the columns, characterized by absorption spectra, the behavior on the columns, absorption maxima of the reduction products and co-chromatography with authentic samples. In spirulina bes ides β-carotene, echinenone, cryptoxanthin, zeaxanthin and lutein, the　exisence of α-carotene, hydroxyechinenone and euglenanone was confirmed, β-Carotene was most abundant in this blue-green algae. In crustacea, it was confirmed that β-carotene was a precursor of astaxanthin and converted to astaxanthin through the steps of cryptoxanthin, echinenone, canthaxanthin and phenicoxanthin. The color of zeaxanthin is red, spirulina would be a good additives for fish food to improve their red color.},
 pages = {111--115},
 title = {Comparative biochemistry of Carotenoids in algae IV : Carotenoids in Cyanophyta blue-green algae, Spirulina platensis},
 volume = {23},
 year = {}
}