三种微藻油脂肪酸组成和理化性质分析

食品科学 ›› 2012, Vol. 33 ›› Issue (16): 212-215.

三种微藻油脂肪酸组成和理化性质分析

孙协军，王珍，李秀霞*

渤海大学化学化工与食品安全学院

收稿日期:2011-06-25 修回日期:2012-07-02 出版日期:2012-08-25 发布日期:2012-09-07
通讯作者: 李秀霞 E-mail:lixiuxiaxxx@163.com
基金资助:
微藻脂肪酸组成对其生物柴油理化性能的影响

Fatty Acid Composition and Physical and Chemical Properties of Microalga Oils from Three Species

XIUXIA LI

Received:2011-06-25 Revised:2012-07-02 Online:2012-08-25 Published:2012-09-07
Contact: XIUXIA LI E-mail:lixiuxiaxxx@163.com

摘要/Abstract

摘要： 对3种海水微藻油含量、脂肪酸组成和油脂的理化性质进行分析。结果表明：盐藻油、螺旋藻油和小球藻油含量分别为17.69%、6.36%和11.64%，棕榈酸、油酸、亚油酸和亚麻酸是杜氏盐藻油和小球藻油的主要脂肪酸组分，而螺旋藻油主要含有棕榈酸、亚油酸和γ-亚麻酸；盐藻、螺旋藻和小球藻油均具有较高的C/H值，3种盐藻油的C/H值分别为7.35、7.32和7.58；3种微藻油酸值分别为盐藻油12.64mg KOH/g、螺旋藻油17.65mg KOH/g和小球藻油9.8mg KOH/g；热值分别为盐藻油36.07MJ/kg、螺旋藻油37.01MJ/kg和小球藻油35.00MJ/kg；3种微藻油酸值和黏度均较高，流动性较差。

关键词: 盐藻, 螺旋藻, 小球藻, 脂肪酸组成, 理化性质

Abstract: Three species of microalga were analyzed for oil content, fatty acid composition and physiochemical properties. The results showed that the oil contents of D. salina, Spirulina and Chlorella were 17.69%, 6.36% and 11.64%, respectively. Palmitic acid, oleic acid, linoleic acid and linolenic acid were the major fatty acids in D. salina oil and Chlorella oil, while the major components of Spirulina oil were palmitic acid, linoleic acid and sub-linolenic acid. The oils from D. salina, Spirulina and Chlorella had high C/H levels, which were 7.35, 7.32 and 7.58, respectively. The acid value was 12.64 mg KOH/g for D. salina oil, 17.65 mg KOH/g for Spirulina oil and 9.8 mg KOH/g for Chlorella oil, respectively. The heating values were 36.07, 37.01 MJ/kg and 35.00 MJ/kg, respectively. The three microalga oils revealed high acid value and viscosity and poor fluidity.

Key words: D. salina, Spirulina, Chlorella, fatty acid composition, physical and chemical properties

中图分类号:

TS219

孙协军，王珍，李秀霞*. 三种微藻油脂肪酸组成和理化性质分析[J]. 食品科学, 2012, 33(16): 212-215.

XIUXIA LI. Fatty Acid Composition and Physical and Chemical Properties of Microalga Oils from Three Species[J]. FOOD SCIENCE, 2012, 33(16): 212-215.

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