超临界CO_2萃取螺旋藻成分的研究

Supercritical carbon dioxide extraction of spirulina component

采用超临界ＣＯ２萃取技术对螺旋藻的化学成分进行了研究，并测定了螺旋藻粉萃取前后营养成分的变化。结果表明：萃取后螺旋藻腥味被去除，蛋白质含量变化不明显，氨基酸总量、脂类物质总量稍有下降，必需氨基酸含量变化不显著。同时研究了超临界ＣＯ２萃取条件（萃取压力、时间）对脂类物质得率和脂肪酸含量的影响。提取脂类物质的最佳压力为３５ＭＰａ，ＣＯ２循环时间宜控制在４ｈ内。超临界ＣＯ２萃取的脂类物质可作为含γ－亚麻酸保健食品的添加剂。

The chemical component of spirulina was determined by supercritical CO 2 extraction. The results showed that the protein and essential amino acid of spirulina powder were not significantly decreased through supercritical CO 2 extraction, but the contents of total amino acid and lipids were reduced and the spirulina powder was free of stench smell. The highest yield rate of lipids was obtained at extraction pressure of 35 MPa and extraction time of 4 hours. The lipids could be used as additive of health food containing γ linolenic acid.