Ma Yu-An, Cheng Yi-Ming, Huang Jenn-Wen, Jen Jen-Fon, Huang Yung-Sheng, Yu Chung-Chyi
Department of Bio-Industrial Mechatronics Engineering, National Chung Hsing University, Taichung, 402, Taiwan.
Bioprocess Biosyst Eng. 2014 Aug;37(8):1543-9. doi: 10.1007/s00449-014-1126-4. Epub 2014 Jan 22.
The extraction of lipids from microalgal cells using ultrasonic and microwave pretreatments is mechanistically evaluated based on the distribution of cell fragments, the lipid content analysis, the scanning electron microscopic (SEM) observation of ruptured microalgal cells, and the analysis of fatty acids. The results indicate that microwave pretreatment extracts lipids more rapidly and efficiently as compared to ultrasonic pretreatment. The rupture of cells in the microwave process is due to the tremendous pressure caused by the rapid heating of the moisture inside the microalgal cells, whereas in the ultrasonic process the microalgal cells are ruptured by shock waves from cavitation bubbles outside the cells. The fatty acid composition of the respective lipids extracted via the two types of pretreatment did not vary significantly from one another. These results demonstrate that the microwave process is rapid and more effective than the ultrasonic process for lipid extraction from microalgae.
基于细胞碎片的分布、脂质含量分析、破裂微藻细胞的扫描电子显微镜（SEM）观察以及脂肪酸分析，对使用超声和微波预处理从微藻细胞中提取脂质的机理进行了评估。结果表明，与超声预处理相比，微波预处理能更快速、高效地提取脂质。微波处理过程中细胞的破裂是由于微藻细胞内水分快速加热产生的巨大压力，而在超声处理过程中，微藻细胞是被细胞外空化气泡产生的冲击波破裂的。通过两种预处理方法提取的各自脂质的脂肪酸组成彼此之间没有显著差异。这些结果表明，微波处理在从微藻中提取脂质方面比超声处理更快且更有效。
