丝光绿蝇油脂的性质分析

采用GC-MS和DSC对索氏法、浸提法、超声波协同微波法和水酶法等4种方法提取的丝光绿蝇幼虫油脂的脂肪酸组成及热力学性质进行分析,为其开发和利用奠定基础。结果表明,浸提法油脂中共有15种脂肪酸,其余3中方法油脂均含有17种脂肪酸,主要成份为油酸、亚油酸、棕榈油酸和棕榈酸4种,占脂肪酸总量的89%左右,棕榈酸、棕榈油酸和油酸含量分别为248.47 mg·g-1、243.51 mg·g-1、174.96 mg·g-1,不饱和脂肪酸比例较高,约占脂肪酸含量的65%,其他必需脂肪酸花生四烯酸和DHA也有少量存在。不同方法提取的油脂的热动力学特性差异明显,油脂的熔点及玻璃化转变温度有一定差异。浸提法提取油脂的性质较差,超声波协同微波法是最适合丝光绿蝇幼虫油脂提取的方法,得到的油脂品质较好,具有开发和利用价值。

Properties Analysis of Lucilia sericata Larva Fat

The fatty composition and thermodynamic property of Lucilia sericata larva fat were studied. The fat was extracted by four methods: solvent extraction, ultrasonic wave-microwave assisted extraction, soxhlet extraction and enzyme-assisted aqueous extraction. The fatty acids composition and thermodynamic property of the fat were analyzed by GC-MS and DSC respectively. 15 kinds of fatty acid were detected in the fat by solvent extraction, and 17 kinds of fatty acid were detected by the other three methods. Among them, oleic acid, linoleic acid, palmitic acid and palmitoleic acid were the major compositions, accounted for about 89% of total fatty acid. The results of quantitative analysis showed that the contents of oleic acid, palmitic acid and palmitoleic acid were 248.47 mg·g^-1, 243.51 mg·g^-1, and 174.96 mg·g^-1 respectively. Unsaturated fatty acid ratio was higher, accounts for about 65% of the fatty acid content and there were also a little amount of linoleic acid, arachidonic acid and DHA. The thermodynamic characters of fats extracted by different methods were distinctive. The melting point and glass transition temperature were also distinctive. The results showed that the fat compositions of solvent extraction was the worst, the oil quality of ultrasonic wave-microwave assisted extraction was the best. The ultrasonic wave-microwave was the appropriate extraction method of the insect fat which has the value of development and utilization.