摘要
以葡萄藻为原料,通过单因素和正交试验,探讨了料液比、微波温度、微波时间、微波功率对提取粗脂肪的影响。实验结果表明最佳的工艺条件为:微波功率为400W,微波温度60℃,微波时间120s,料液比1∶20。此条件下重复实验,粗脂肪得率为15.08%。对葡萄藻脂肪酸成分分析,主要脂肪酸成分为C16∶0,C16∶1(n-7),C18∶1(n-9),C20∶5(n-3)。其中C16∶1(n-7)的含量达到37.68%。无二十二碳六烯酸(DHA)含量。
Taking grape algae as raw material and through single factor and orthogonal test, the impact of solid-liquid ratio, microwave temperature, time and power on the extraction of crude fat is discussed. The experiment shows that the optimum condi- tions are when microwave power is 400W, microwave temperature is 60℃, microwave time is 120s, and the solid-liquid ratio is 1 ： 20, repeating which achieve a crude fat rate of 15.08%. The component analysis of grape algae indicates that the main components of fatty acid in it are C16： 0, C16：1 （ n-7）, C18：1 ,（n-9） and C22：5 （ n-3）, among which the content of C16： 1（n-7） reaches 37.68%, and there is no DHA in it.
出处
《钦州学院学报》
2013年第2期31-34,共4页
Journal of Qinzhou University
基金
广西自然科学基金项目:海洋微藻降血脂活性成分的提取分离(2010GXNSFA013063)
关键词
葡萄藻
粗脂肪
成分分析
grape algae
extraction
crude fat
component analysis
