Separation And Purification Of The Bohai Sea Laver EPA-DHA And Evaluate Its Heat Stability

ObjectiveIn order to meet the consumption needs of people on the nori,laver rational use of nutrition and health value,combined with the Chinese food culture,laver from the Bohai Sea region isolated and purified EPA-DHA,the promotion of human polyunsaturated fatty acids for digestion and absorption and utilization.This article is the use of laver after mass production EPA-DHA provide a theoretical basis,the use of nutrition and health function EPA-DHA help in the food industry and nutrition security,and has broad market prospects.MethodsResponse surface methodology for laver crude fatty acids ultrasonic extraction conditions were optimized, select a volume ratio of solvent(n-hexane : ethyl acetate v: v), extraction time(min), bath temperature(℃) and bath time(min) four factors were analyzed. Analysis of optimization results optimum parameters of ultrasonic assisted extraction laver total fat.Determination of laver in the use of essential fatty acids by capillary gas chromatography. Retention time qualitative and quantitative area normalization, the content of laver detected in eight kinds of fatty acids.Low temperature potash-Ethanol and urea adduction combining enrichment and purification EPA-DHA. After the unsaturated fatty acid methyl esterification by measuring the content of EPA and DHA by gas chromatography.Determination of iodine value and peroxide value, acid value determined by Hanus method using the national standard method. Effects of different cooking conditions on purified EPA-DHA fats, research and make nutritional function evaluation.Results1. Response surface methodology for measuring ultrasonic extraction conditions optimized drawn:n-hexane:ethyl acetate=13:10,extraction time 26 min,bath temperature 60 ℃,the highest percentage of fat bath time 60 min.2. Gas Chromatography Bohai Laver important fatty acid content: Determination of the Bohai Sea laver samples eight kinds of key fatty acid Hectogram content myristic(C14:0) 563.13 mg,oleic acid(OA) 150.10 mg, lactic acid(LA) 203.49 mg,linolenic acid(LNA) 236.42 mg,erucic acid(C22: ln) 87.24 mg, arachidonic acid(ARA) 435.74 mg,eicosapentaenoic acid(EPA) 2845.75 mg,docosahexaenoic acid(DHA) 130.49 mg.3. Bohai Sea Laver eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA) in the purification process,the establishment of method for the determination of EPA and DHA.After the unsaturated fatty acid methyl esterification by measuring the content of EPA and DHA by gas chromatography.Results:Bohai laver much fat obtained by purification of high-purity enriched unsaturated fatty acids;EPA and DHA contents were 45.27% and 46.19%.4.The purified extract of EPA-DHA as cooking oil,in the course of the cooking time should be as short as possible,it is recommended within 3min better;DHA prone to rancidity phenomenon in the cooking process,under the proposed conditions of PH-1 microwave cooking results than direct heating and cooker cooking results are good.Conclusions1. Determine the optimal parameters of ultrasonic extraction Bohai laver crude fat.2. Purification of successful extraction of high concentrations of EPA-DHA oil. Effective guarantee of the double bond from oxidation, a more complete retain their physiological activity.3. For oil rich in EPA-DHA characteristics determine its nutritional function evaluation in the cooking process.