期刊论文

中文

食品工业科技

1002-0306

2018

39

1

257-261

10.13386/j.issn1002-0306.2018.01.046

国家粮食局粮食公益性行业科研专项

本校为第一机构

为了研究不同的甲酯化方法对裂壶藻产油脂肪酸的影响,本文通过对裂壶藻进行发酵培养得到纯藻体,再经过酶法破壁、冷冻干燥得到干藻体后采用索氏提取法提取油脂。运用酸法、碱法和三氟化硼法三种甲酯化方法对藻油进行处理,基于气相色谱-质谱联用(GC-MS)技术分析了藻油中DHA(二十二碳六烯酸)等脂肪酸的组成和含量。结果表明:酸法、碱法、三氟化硼法分别鉴定出11种、19种和12种脂肪酸,占裂壶藻藻油总量的89.50%、97.88%和90.12%。其中酸法酯化的藻油中DHA占脂肪酸总量的38.89%;碱法酯化的藻油中DHA占脂肪酸总量的46.76%;三氟化硼法酯化的藻油中DHA占脂肪酸总量的40.54%。所以,碱法相较于酸法和三氟...

This study was aimed to explore the effects of different methyl esterification methods on the production of fatty acids from Schizochytrium.In this paper, the pure algae bodies were obtained by fermentation and culture, then the dried algae were acquired by enzymatic breaking and freeze- drying, soxhlet extraction method was used to extract the oil from the dried mycelium of Schizochytrium. The fatty acids in algal oil were esterified by three different methyl esterification methods, the composition and content of DHA （ Docosahexaenoic acid ）...