食品科学 ›› 2005, Vol. 26 ›› Issue (2): 117-119.
• 工艺技术 • 上一篇 下一篇
魏决, 罗雯, 肖青
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发布日期:
WEI Jue, LUO Wen, XIAO Qing
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摘要: 在前期实验所获得的最佳工艺条件下,以利用解脂假丝酵母脂肪酶水解紫苏子油,得到的混合脂肪酸为原料,通过正交实验,探讨了与尿素包络法纯化α-亚麻酸反应有关的主要影响因素,得出了最适的温度、时间和溶剂配比分别为-10℃;24h和1:3:6,α-亚麻酸纯度87.2%,得率67.5%。
关键词: 混合脂肪酸, &alpha, -亚麻酸, 尿素包络, 纯化
Abstract: Under the optimum conditions of pre-test, the mix-fatty acids were obtained by enzyme reaction. The optimum effecting factors in reaction to purify α-linolenic acid by urea clathrate were studied: temperature of urea clathrate: -10℃; time of urea clathrate precipitation: 24 hours and proportion of solvent; 1:3:6. The purity of α-linolenic acid was 87.2% and the yield of a-linolenic acid about 67.5%.
Key words: mix-fatty acid, α-linolenic acid, urea clathrate, purification
魏决, 罗雯, 肖青. 酶法从紫苏子油中制取α-亚麻酸工艺研究(II) 尿素包络纯化工艺的探讨[J]. 食品科学, 2005, 26(2): 117-119.
WEI Jue, LUO Wen, XIAO Qing. Enzymatic Hydrolysis and Isolation of -Lionlenic Acid from Perilla Oil (II) Study on Urea Clathrate Purity Method[J]. FOOD SCIENCE, 2005, 26(2): 117-119.
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