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《Fisheries Science》 2012-02
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Effects of Drying Methods and Storage Condition on Fatty Acid Profile in Green Alga Chlorella pyrenoidosa Powder

CHEN Wei1,2,WANG Xiu-fen1,BAI Yong-an3,LI Xiao-dong3,XING Dian-lou1( 1.College of Fisheries and Life Science,Dalian Ocean University,Dalian 116023,China;2.Key Laboratory of North Mariculture,Ministry Agriculture,PRC,Dalian Ocean University,Dalian 116023,China;3.Panjin Guanghe Fisheries Co.Ltd.,Panjin 124200,China )  
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.
【Fund】: 大连海洋大学科研项目(SY2007041);大连海洋大学与盘锦光合水产有限公司合作科研项目
【CateGory Index】: S963
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