The Enrichment of Docosahexaenoic Acid from Microalgal Oil by Urea Complexation via Rotary-evaporation Crystallization

IF 1.6 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of oleo science Pub Date : 2024-03-02 DOI:10.5650/jos.ess23179

Zhaomin Sun, Jianhua Qian, Yuanyuan Fang, Meng Liu, Ying Li, Feifei Gong, Guangyu Yan, Jinping Song, Hui Ni, Lei Yu

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Abstract

Urea complexation is a widely used method for enriching polyunsaturated fatty acids, and cooling is the traditional approach for urea crystallization. This study aimed to investigate the potential of rotary-evaporation under vacuum as an alternative method for urea crystallization in urea complexation to enrich docosahexaenoic acid (DHA). DHA-containing microalgal oil was converted to ethyl esters (EE) as the raw material. In comparison to cooling, rotary-evaporation crystallization, as a post-treatment method for urea complexation, led to higher DHA contents in the non-urea included fractions. The ratios of urea to EE converted from DHA-containing microalgal oil was found to be the primary factors influencing urea complexation when using rotary-evaporation crystallization. Through an orthogonal test, optimal process conditions were determined, including a urea/EE ratio of 2, an ethanol/urea ratio of 7, and a rotary-evaporation temperature of 75℃. Under these conditions, a concentrate containing more than 90% DHA could be obtained.

graphical abstract Fullsize Image

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通过尿素络合旋转蒸发结晶法从微藻油中富集二十二碳六烯酸

尿素络合法是一种广泛用于富集多不饱和脂肪酸的方法，而冷却是尿素结晶的传统方法。本研究旨在探讨在真空条件下旋转蒸发作为尿素络合法中尿素结晶的替代方法来富集二十二碳六烯酸（DHA）的潜力。含 DHA 的微藻油被转化为乙酯 (EE) 作为原料。与冷却相比，旋转蒸发结晶作为尿素络合的后处理方法，可使不含尿素的馏分中 DHA 含量更高。在使用旋转蒸发结晶法时，从含 DHA 的微藻油中转化的尿素与 EE 的比例是影响尿素复合的主要因素。通过正交试验，确定了最佳工艺条件，包括尿素/EE 比例为 2，乙醇/尿素比例为 7，旋转蒸发温度为 75℃。在这些条件下，可获得含有 90% 以上 DHA 的浓缩物。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of oleo science CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

3.20

自引率

6.70%

发文量

173

审稿时长

3 months

期刊介绍： The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils such as related food products, detergents, natural products, petroleum products, lipids and related proteins and sugars. The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/ sensory/nutritional/toxicological evaluation related to agriculture and/or food.