食品与机械2025，Vol.41Issue(2)：166-172,7.DOI:10.13652/j.spjx.1003.5788.2024.80659
超临界CO2萃取对海带粉脂质、岩藻黄素及挥发性风味物质的影响
Effect of supercritical CO2 extraction on lipids,fucoxanthin,and volatile flavor compounds in Sacharina japonica powder
摘要
Abstract
[Objective]To investigate the effect of supercritical CO2 extraction on the removal of fat-soluble compounds from Sacharina japonica powder.[Methods]The process conditions for supercritical CO2 extraction of S.japonica powder were optimized based on the defatting rate.Changes in volatile flavor compounds,fatty acid composition,and fucoxanthin content before and after the extraction process were analyzed using headspace gas chromatography-ion mobility spectrometry,gas chromatography,and high-performance liquid chromatography.[Results]The optimal conditions for supercritical CO2 extraction were:extraction temperature of 50℃,extraction pressure of 45 MPa,and extraction time of 3 h,under which a defatting rate of 36.23%was achieved.A total of 70 volatile flavor compounds were identified qualitatively in S.japonica powder before and after extraction.Notably,the relative content of fishy or pungent odorants in the extracted powder was significantly reduced compared to the raw material,leading to a substantial improvement in overall flavor.Fatty acid composition analysis showed that the content of monounsaturated fatty acids was notably higher in the extracts,reaching(28.87±0.23)%,while the proportion of polyunsaturated fatty acids such as arachidonic acid(ARA)and eicosapentaenoic acid(EPA)increased to(37.72±2.36)%in the extracted powder.The fucoxanthin content in the raw S.japonica powder,extracted powder,and extracts were 0.050,0.039,and 4.766 mg/g,respectively.[Conclusion]Supercritical CO2 extraction can effectively remove volatile flavor compounds with fishy or pungent odors from S.japonica powder,while efficiently extracting and separating lipids and fucoxanthin.关键词
海带粉/超临界CO2萃取/挥发性风味/脂肪酸/岩藻黄素Key words
Sacharina japonica powder/supercritical CO2 extraction/volatile flavor/fatty acids/fucoxanthin引用本文复制引用
李悦,薛敬林,张健,徐英江,王共明..超临界CO2萃取对海带粉脂质、岩藻黄素及挥发性风味物质的影响[J].食品与机械,2025,41(2):166-172,7.基金项目
山东省现代农业产业技术体系藻类产业技术体系建设项目(编号:SDAIT-26-05) （编号:SDAIT-26-05）
山东省自然科学基金重点项目(编号:ZR2020KC034) （编号:ZR2020KC034）
