Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), C/ Nicolás Cabrera 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), C/ Nicolás Cabrera 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
Food Chem. 2017 Aug 15;229:28-34. doi: 10.1016/j.foodchem.2017.01.123. Epub 2017 Jan 28.
The concentration of polyunsaturated fatty acids by formation of urea adducts from three different sources was studied to elucidate the formation of ethyl carbamates in the course of these procedures. Two different methodologies were performed: with ethanol at high temperature and with hexane/ethanol mixtures at room temperature. It was proved that the amount of urethanes generated at high temperature was higher than at room temperature. Besides, subsequent washing steps of the PUFA fraction with water were efficient to remove the urethanes from the final products. The methodology at room temperature with 0.4mL ethanol and 3g urea provided good relationship between concentration and yield of the main bioactive PUFA, with the lowest formation of ethyl carbamates in the process.
研究了从三种不同来源形成脲加合物来浓缩多不饱和脂肪酸，以阐明在这些过程中乙基氨基甲酸乙酯的形成。采用了两种不同的方法：高温下用乙醇和室温下用己烷/乙醇混合物。结果证明，高温下生成的尿烷量高于室温下。此外，用热水对 PUFA 部分进行后续洗涤步骤，可以有效地从最终产物中去除尿烷。在室温下用 0.4mL 乙醇和 3g 尿素的方法，在主要生物活性 PUFA 的浓度和产率之间提供了良好的关系，同时在该过程中乙基氨基甲酸乙酯的形成最少。
