Combined extraction processes of lipid from Chlorella vulgaris microalgae: microwave prior to supercritical carbon dioxide extraction.
Combined extraction processes of lipid from Chlorella vulgaris microalgae: microwave prior to supercritical carbon dioxide extraction.
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DOI：
10.3390/ijms12129332
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发表时间：
2011
影响因子：
5.6
通讯作者：
Chemat F
中科院分区：
文献类型：
--
作者：
Dejoye C;Vian MA;Lumia G;Bouscarle C;Charton F;Chemat F
比较了微波预处理-超临界CO2萃取（MW-SCCO 2）和超临界CO2萃取（SCCO 2）对冷冻干燥小球藻脂肪酸的提取率和脂肪酸组成的影响。在20-28 Mpa的压力范围和40-70 °C的温度间隔下进行的工作在28 MPa/40 °C下得到最高的提取产率（w/w干重）。与单独SCCO 2提取（1.81%）相比，MW-SCCO 2允许获得最高的提取率（4.73%）。对微藻油的定性和定量分析表明，棕榈酸、油酸、亚油酸和α-亚麻酸是微藻油中含量最高的脂肪酸。与未经预处理的SCCO 2萃取相比，通过MW-SCCO 2萃取获得的油具有最高浓度的脂肪酸。通过扫描电镜（SEM）观察了原生形态、微波预处理和未处理的微藻。经预处理的微藻的SEM显微照片呈现撕裂壁附聚物。微波预处理后的微藻经SCCO 2处理后出现了多条微裂纹，而原生形态的微藻壁受到轻微破坏。
Extraction yields and fatty acid profiles from freeze-dried Chlorella vulgaris by microwave pretreatment followed by supercritical carbon dioxide (MW-SCCO2) extraction were compared with those obtained by supercritical carbon dioxide extraction alone (SCCO2). Work performed with pressure range of 20–28 Mpa and temperature interval of 40–70 °C, gave the highest extraction yield (w/w dry weight) at 28 MPa/40 °C. MW-SCCO2 allowed to obtain the highest extraction yield (4.73%) compared to SCCO2 extraction alone (1.81%). Qualitative and quantitative analyses of microalgae oil showed that palmitic, oleic, linoleic and α-linolenic acid were the most abundant identified fatty acids. Oils obtained by MW-SCCO2 extraction had the highest concentrations of fatty acids compared to SCCO2 extraction without pretreatment. Native form, and microwave pretreated and untreated microalgae were observed by scanning electronic microscopy (SEM). SEM micrographs of pretreated microalgae present tearing wall agglomerates. After SCCO2, microwave pretreated microalgae presented several micro cracks; while native form microalgae wall was slightly damaged.
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影响因子：
8.1
作者：
Dunford, NT;Teel, JA;King, JW
通讯作者：
King, JW
DOI：
10.1016/j.ifset.2008.05.004
发表时间：
2008-10-01
影响因子：
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作者：
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作者：
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影响因子：
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作者：
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