Supercritical carbon dioxide extraction of spirulina platensis component and removing the stench.
The chemical component of spirulina was determined by supercritical CO(2) extraction. The protein and essential amino acid contents of spirulina powder were not significantly decreased through supercritical CO(2) extraction, but the contents of total amino acid and lipids were reduced. The spirulina powder had a stench smell before, but not after, supercritical CO(2) extractions. The highest yield rate of lipids was obtained at an extraction pressure of 35 MPa and an extraction time of 4 h. The lipids could be used as additives of health foods containing gamma-linolenic acid.
Qiuhui
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College of Food Science, Nanjing Agricultural University, Nanjing 210095, China.
D001426:Bacterial Proteins / Q000737:chemistry*; D002245:Carbon Dioxide / Q000737:chemistry; D005511:Food Handling; D053545:Spirulina
D001426:Bacterial Proteins; D002245:Carbon Dioxide