Enzymatic Hydrolysis and Isolation of -Lionlenic Acid from Perilla Oil (II) Study on Urea Clathrate Purity Method

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (2): 117-119.

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Enzymatic Hydrolysis and Isolation of -Lionlenic Acid from Perilla Oil (II) Study on Urea Clathrate Purity Method

WEI Jue, LUO Wen, XIAO Qing

1.Biological Engineering Department, Chengdu University; 2.Grain and Oil Center Supervision Station in Sichuan Province

Online:2005-02-15 Published:2011-09-19

Abstract

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

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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Enzymatic Hydrolysis and Isolation of -Lionlenic Acid from Perilla Oil (II) Study on Urea Clathrate Purity Method

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