Extraction Technology And Evaluation Of Functional Microalgae Edible Oil

With the shortage of traditional feedstock, edible oil crisis is getting worse. So finding a replacement become particularly important. Microalgae can be artificially propagated easily with fast groth rate and short reproductive cycle. Therefore it is to be the best choice to be a new material. In this paper, researches were performed on microalgae edible oil extraction by using dimorphism scenedesmus as raw material. In addition,microalgae edible oil is rich in PUFA, and easy to be oxidatied. This thesis studied preventing oxidation of microalgae edible oil through antioxidants.Extraction process of microalgae edible oil extracted from powder was studied. The results showed that the oil produced by heatting treatment with extraction solvent of n-hexane. Afeter extracting for8h, the n-hexane layer was separated and dried to get crude oil. Oil extraction rate is71.1%, the content of neutral lipid and vitamin E were75.86%and89.3μg/g, respectively. The oil got a high content of PUFA and good phy-chemical properties. After this process the microalgae residue remained nutrients, the residual rate of protein, carbohydrate and chlorophyll was55.92%,78.44% and61.33%, respectively. All in all, it can be seen that this process had high oil extraction rate, good quality oil, is suitable for powdery microalgae edible oil extractionHydrous Dimorphism scenedesmus edible oil extraction process was studied. Ethanol and n-hexane was selected as the optimal solvent considering both the extraction rate and the safety of the solvent, with the treated of heating at50℃for30min. Adding ethanol solvent according to the ratio of solid-liquid of1:6, then addied n-hexane solvent with the solid-liquid ratio of1:4, mix and separation of crude oil in n-hexane layer. Oil extraction rate is68.31%with71.65%of neutral lipid and vitamin E97.2μg/g, respectively. Not only good fats physicochemical properties, but also unsaturated fatty acids loss is minimal.Factors of leading microalgae edible oil oxidation and suitable antioxidant has been investigated. The results showed the effect of temperature on lipid oxidation was serious, high temperatures accelerated the rate of oil oxidation. Followed is the light and air. Adding antioxidants was an effective way to prevent oil oxidation. Mixture antioxidant of0.015%rosemary,0.010%polyphenols and0.005%vitamin E had stronger oxidant capacity than the monoclonal antibody.It was a suitable antioxidant for microalgae edible oil.