小球藻不饱和脂肪酸碱提法工艺优化及其品质分析

Quality Analysis of Unsaturated Fatty Acid Extracted from Chlorella with Alkali Extraction Method

采用直接碱提法对小球藻油脂不饱和脂肪酸进行提取,在单因素实验的基础上进一步通过响应面实验对提取工艺进行优化。并以大豆油为参照,对小球藻的不饱和脂肪酸组成进行了测定。此外在大豆油中分别添加了不同浓度的小球藻不饱和脂肪酸并对其过氧化值和酸价等油脂品质特性指标进行分析。结果表明,小球藻不饱和脂肪酸的最佳提取条件为提取料液比1∶25、提取温度50℃、提取时间60 min,在此工艺条件下,小球藻不饱和脂肪酸得率可达(3.15±0.045)%;小球藻不饱和脂肪酸的主要成分依次为亚油酸(62.96±0.86)%、棕榈油酸(12.14±0.025)%、油酸(8.62±0.037)%,并富含其他多种脂肪酸;在大豆油中添加小球藻不饱和脂肪酸会提高油脂的过氧化值和酸价,但过氧化值和酸价的升高均在合理范围内,对油脂的品质无明显负面影响。

Unsaturated fatty acid extracted from chlorella vulgaris by alkaline method was studied in the present study.The factors influencing the extraction efficiency of unsaturated fatty acid were optimized by response surface test based on single factor test.In addition,the fatty acid composition of chlorella was analyzed and compared with the soybean oil.Also,chlorella unsaturated fatty acids were added to soybean oil at different concentrations before the quality indexes of the mixture oil inclusion,peroxide value and acid value were analyzed.The results showed the optimum extraction condition:the solid-liquid ratio at 1∶25(g/mL),the extraction temperature at 50℃,and the extraction time was 60 min.The unsaturated fatty acid yield was(3.15±0.045)%.Also,the main components in the unsaturated fatty acids extracted from chlorella were linoleic acid,palmitoleic acid,palmitoleic acid and oleic acid with the amount of(62.96±0.86)%,(12.14±0.025)%,(9.88±0.068)%,(8.62±0.037)%,respectively.The addition of chlorella unsaturated fatty acids to soybean oil might rise peroxide value and acid value of oil within a reasonable range.This was the manifestation of the quality of oil with addition of chlorella unsaturated fatty acids being in an acceptable range.