The Extraction Of Nutritional Constituents In Artemia Oil By Molecular Distillation

There are many important fatty acids in Artemia oil, such as palmitic acid, Oleic Acid, stearic acid, linoleic acid, linolenic acid, Eicosapentaenoic acid(EPA) and so on. These fatty acids have vital physiological action. Linoleic acid is the exponent of n-6 PUFAs which are related to coronary disease. The linolenic acid and its metabolites are major constituents of ethanolamine phospholipid and neural phospholipid in cerebral cortex, retina, testis and plastomere of homothermal animals. The EPA has many functions in adjusting blood-fat, antiplatelet gathering, retarding of producing thrombus, protecting blood vessel of brain and inhibiting cancer. Therefore, This work is of great reference for improving value of Artemia, and is of important significance for effectively exploiting and utilizing ocean resources.Esterfication reaction is performed by interesterification rather than saponification. The traditional process is improved, and disadvantages about long reaction time, big energy consuming and much material are overcomed. Orthogonal experiment of 4 factors and 3 levels is designed, and the effect factors such as quantity of alkaline catalyst, reaction temperature, reaction time, and the proportion of ethanol to Artemia oil are studied. The best reaction condition is determined, that is, quantity of alkaline catalyst 0.5%, reaction temperature 60℃, reaction time 3h, the proportion of ethanol to Artemia oil 0.4.The process of extracting nutritional constituents in Artemia oil by molecular distillation is studied, and the distillate is analyzed by gas chromatography-mass spectrometry.15 compounds in distillateⅡwere identified with the content of about 71.60%, and the relative content is 85.11%, and the polyunsaturated fatty acids have the contenet of 40.34% with the relative content of 47.95%. The major constituents have been found to be palmitic acid, Oleic Acid, Eicosapentaenoic acid, linolenic acid with the relative contents of 26.86%, 35.35%, 3.45%, 3.03%. All the nutritional constituents are effectively concentrated.