干燥方法及保存条件对小球藻粉脂肪酸含量和种类组成的影响

研究了低温烘干、真空冻干和微波干燥3种干燥方式对蛋白核小球藻粗脂肪、脂肪酸含量和种类组成的影响及不同保存条件下脂肪酸的变化规律。试验结果表明,低温烘干藻粉的粗脂肪含量明显低于真空冻干藻粉和微波干燥藻粉。3种干燥方式对小球藻脂肪酸含量无显著影响,但藻粉颜色明显不同。藻粉脂肪酸含量与鲜藻之间无显著差异。在小球藻粉保存过程中,脂肪酸种类组成保持不变。藻粉在常温(14.5～18.5℃)下保存半年、4℃下保存1年时,多不饱和脂肪酸含量显著减少,饱和脂肪酸和单不饱和脂肪酸含量显著增加。在-24℃下保存1年时,各脂肪酸含量无明显变化。

Effects of Drying Methods and Storage Condition on Fatty Acid Profile in Green Alga Chlorella pyrenoidosa Powder

The effects of three drying methods and storage condition on fatty acid composition and levels in green alga Chlorella pyrenoidosa powder were studied in this paper.The results showed that there was significantly lower lipid content in the alga powder by low-temperature drying than that by vacuum freeze drying and microwave drying.There was no significantly difference in fatty acid levels(with different color) in the alga powder by the three drying methods.The powdered and fresh algae were showed to have very similar composition and contents of the fatty acids,and the powdered alga had stable fatty acid profile during the storage.There were significantly lower poly-unsaturated fatty acids(PUFA),and higher saturated fatty acids(SFA) and mono-unsaturated fatty acids(MUFA) in the alga powder at room temperature(14.5～18.5 ℃)for six months and 4 ℃ for a year.However,there were constant fatty acid levels in the alga powder stored at-24 ℃ for a year.