Extraction and Fatty Acid Composition of Lipid from Sturgeon Eggs

doi:10.7506/spkx1002-6630-201614016

Abstract

Abstract:

The effects of different extraction methods on lipid yield, fatty acid composition and lipid composition of
sturgeon (Acipenser baerii) eggs were investigated in this study. Lipid was extracted from fish eggs by using the Soxhlet
method, the enzyme-assisted solvent method and the supercritical carbon dioxide (SC-CO2) method, respectively. The
results showed that the different extraction methods had obvious effects on the lipid yield. The fatty acid compositions of
lipids extracted by different methods were slightly different, but the lipid composition of eggs was not significantly affected.
Soxhlet extraction with ethyl ether produced a lipid yield of (23.71 ± 1.82)% (on a dry matter basis). The lipid yield with
enzyme-assisted solvent extraction was (15.47 ± 1.21)% from the samples treated with neutral protease, whereas a lipid yield
of (10.43 ± 2.16)% was achieved by SC-CO2 extraction. A total of 17 fatty acids were found in lipid from eggs, including 6
saturated fatty acids, 4 monounsaturated fatty acids and 7 polyunsaturated fatty acids. The relative contents of unsaturated
and polyunsaturated fatty acids were more than 70% and 17%, respectively. There were three dominant lipid components
extracted from sturgeon eggs including triglycerides, cholesterol and polar lipids, irrespective of extraction methods.
Triglycerides accounted for more than 89% of the total lipids in sturgeon eggs.

Key words: sturgeon eggs, lipid extraction, fatty acid composition

CLC Number:

Q956

SONG Yukun, LI Yicen, QI Libo, XIN Qiuyan, XIA Yongtao, SONG Liang. Extraction and Fatty Acid Composition of Lipid from Sturgeon Eggs[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614016.

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