不同溶剂对皱纹盘鲍内脏脂质的提取及其组分对比分析

Extraction and Analysis of Components of Visceral Lipids from Haliotis discus hannai Ino Using Different Solvents

摘要:

采用氯仿/甲醇、正己烷、环己烷/乙酸乙酯等五种不同提取溶剂对皱纹盘鲍内脏粗脂肪以及磷脂进行提取，分析其对油脂和磷脂得率的影响，并采用气相色谱-质谱法(GC-MS)对油脂脂肪酸成分进行分析。结果表明，以正己烷/乙酸乙酯(3:1，V/V)为提取剂效果最佳，粗脂肪和磷脂得率分别达14.87±0.69%和11.48±0.71%。五种不同溶剂对粗脂肪和磷脂的提取得率、脂肪酸组成及含量之间存在一定的差异，所得粗脂肪中饱和脂肪酸有4~7种，占28.72%~31.71%，单不饱和脂肪酸有5~6种，占30.02%~38.98%，多不饱和脂肪酸8~12种，占25.62%~31.32%，其中ω-3脂肪酸约占4.96%~7.83%；环己烷/乙酸乙酯提取的多不饱和脂肪酸种类最多，达12种，占总量的30.82%，其中ω-3系列（亚麻酸，二十碳五烯酸，二十二碳五烯酸）占7.71%。综合考虑萃取剂性质以及油脂的得率和脂肪酸营养利用价值选用环己烷/乙酸乙酯作为提取鲍鱼内脏鱼油的最佳溶剂。

Abstract:

Crude fats and phospholipids were extracted from viscera of Haliotis discus hannai Ino with five different extraction solvents, such as chloroform/methanol, n-hexane, and cyclohexane/ethyl acetate. The effects of the solvents on the yield of lipids and phospholipids were analyzed, and the composition of fatty acids was analyzed by gas chromatography-mass spectrometry (GC-MS). n-hexane/ethyl acetate (3:1, V/V) had optimum efficiency as extraction solvents, resulting in crude fat and phospholipid yields of up to 14.87±0.49% and 11.48±0.71% respectively. There are significant differences in the extraction yields of crude fat and phospholipids, fatty acid compositions, and content with the use of the five different solvents. Saturated fatty acids are of four to seven types, accounting for 28.72~1.71%, monounsaturated fatty acids are of five to six types, accounting for 30.02~38.98%, and polyunsaturated fatty acids are of eight to twelve types, accounting for 25.62~31.32%, which includes ω-3 fatty acids, accounting for 4.96~7.83%. The polyunsaturated fatty acids extracted by cyclohexane or ethyl acetate are of 12 different types and they have the highest proportion, accounting for 31.32% including ω-3 fatty acids (linolenic acid, EPA, DPA), accounting for 7.71%. Therefore, cyclohexane/ethyl acetate was selected as the reagent most suitable for extraction of abalone visceral lipids, considering the extraction solvent properties, the extraction rates, and the nutrition values of the lipids.