钝顶螺旋藻成分的超临界二氧化碳萃取及除臭

Supercritical carbon dioxide extraction of spirulina platensis component and removing the stench.

作者信息

Qiuhui H

机构信息

College of Food Science, Nanjing Agricultural University, Nanjing 210095, China.

出版信息

J Agric Food Chem. 1999 Jul;47(7):2705-6. doi: 10.1021/jf9812432.

DOI:10.1021/jf9812432

PMID:10552548

Abstract

The chemical component of spirulina was determined by supercritical CO(2) extraction. The protein and essential amino acid contents of spirulina powder were not significantly decreased through supercritical CO(2) extraction, but the contents of total amino acid and lipids were reduced. The spirulina powder had a stench smell before, but not after, supercritical CO(2) extractions. The highest yield rate of lipids was obtained at an extraction pressure of 35 MPa and an extraction time of 4 h. The lipids could be used as additives of health foods containing gamma-linolenic acid.

摘要

采用超临界CO₂萃取法测定螺旋藻的化学成分。通过超临界CO₂萃取后，螺旋藻粉中的蛋白质和必需氨基酸含量没有显著降低，但总氨基酸和脂质含量有所减少。超临界CO₂萃取前螺旋藻粉有臭味，萃取后则没有。在萃取压力为35MPa、萃取时间为4h时，脂质的得率最高。这些脂质可作为含γ-亚麻酸的保健食品添加剂。