Influence of extractive solvents on lipid and fatty acids content of edible freshwater algal and seaweed products, the green Microalga Chlorella kessleri and the Cyanobacterium Spirulina platensis.
Influence of extractive solvents on lipid and fatty acids content of edible freshwater algal and seaweed products, the green Microalga Chlorella kessleri and the Cyanobacterium Spirulina platensis.
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DOI：
10.3390/molecules19022344
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发表时间：
2014-02-21
期刊：
影响因子：
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通讯作者：
Jurikova T
中科院分区：
文献类型：
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作者：
Ambrozova JV;Misurcova L;Vicha R;Machu L;Samek D;Baron M;Mlcek J;Sochor J;Jurikova T
绿色的总脂质含量（蛋白核小球藻，C），红色（Porphyra tenera，N; Palmaria palmata，D）和棕色（海带（Laminaria japonica），K;双环海带（Atenia bicyclis），A;裙带菜（Undaria pinnatifida），W，WI; Hizikia fusiformis，H）商业食用藻类和蓝藻（钝顶螺旋藻，S）产品，和自养培养的绿色微藻克氏小球藻（CK）和蓝藻钝顶螺旋藻（SP）样品使用甲醇/氯仿/水（1：2：1，v/v/v，溶剂I）和正己烷（溶剂II）的溶剂混合物测定。总脂含量范围为0.64%（II）至18.02%（I）的干重和最高的总脂含量观察到的自养培养的蓝藻钝顶螺旋藻。发现溶剂混合物I比溶剂II更有效。通过气相色谱法测定脂肪酸的甲酯（占总FAME的%）。一般来说，主要的脂肪酸（用溶剂混合物I提取的所有结果）为饱和棕榈酸（C16：0; 24.64%-65.49%），单不饱和油酸（C18：1（n-9）; 2.79%-26.45%），多不饱和亚油酸（C18：2（n-6）; 0.71%-36.38%）、α-亚麻酸（C18：3（n-3）; 0.00%-21.29%）、γ-亚麻酸（C18：3（n-6）; 1.94%-17.36%）和花生四烯酸（C20：4（n-6）; 0.00%-15.37%）。蛋白核小球藻中ω-3脂肪酸含量最高（21.29%），而凯氏小球藻中ω-6脂肪酸含量最高（41.42%）。
Total lipid contents of green (Chlorella pyrenoidosa, C), red (Porphyra tenera, N; Palmaria palmata, D), and brown (Laminaria japonica, K; Eisenia bicyclis, A; Undaria pinnatifida, W, WI; Hizikia fusiformis, H) commercial edible algal and cyanobacterial (Spirulina platensis, S) products, and autotrophically cultivated samples of the green microalga Chlorella kessleri (CK) and the cyanobacterium Spirulina platensis (SP) were determined using a solvent mixture of methanol/chloroform/water (1:2:1, v/v/v, solvent I) and n-hexane (solvent II). Total lipid contents ranged from 0.64% (II) to 18.02% (I) by dry weight and the highest total lipid content was observed in the autotrophically cultivated cyanobacterium Spirulina platensis. Solvent mixture I was found to be more effective than solvent II. Fatty acids were determined by gas chromatography of their methyl esters (% of total FAMEs). Generally, the predominant fatty acids (all results for extractions with solvent mixture I) were saturated palmitic acid (C16:0; 24.64%–65.49%), monounsaturated oleic acid (C18:1(n-9); 2.79%–26.45%), polyunsaturated linoleic acid (C18:2(n-6); 0.71%–36.38%), α-linolenic acid (C18:3(n-3); 0.00%–21.29%), γ-linolenic acid (C18:3(n-6); 1.94%–17.36%), and arachidonic acid (C20:4(n-6); 0.00%–15.37%). The highest content of ω-3 fatty acids (21.29%) was determined in Chlorella pyrenoidosa using solvent I, while conversely, the highest content of ω-6 fatty acids (41.42%) was observed in Chlorella kessleri using the same solvent.
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DOI：
10.1016/b978-0-12-394597-6.00003-3
发表时间：
2012-01-01
期刊：
ADVANCES IN FOOD AND NUTRITION RESEARCH, VOL 66
影响因子：
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作者：
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DOI：
10.1016/b978-0-12-387669-0.00029-6
发表时间：
2011-01-01
期刊：
ADVANCES IN FOOD AND NUTRITION RESEARCH, VOL 64: MARINE MEDICINAL FOODS: IMPLICATIONS AND APPLICATIONS, MACRO AND MICROALGAE
影响因子：
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作者：
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