文献类型：期刊文献

英文题名：Concentration of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) of tuna oil by urea complexation: optimization of process parameters

作者：Liu, Shucheng[1,2,3]; Zhang, Chaohua[2]; Hong, Pengzhi[2]; Ji, Hongwu[2]

机构：[1]Zhanjiang Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524025, Guangdong, Peoples R China;[2]Chinese Acad Sci, S China Sea Inst Oceanol, Guangzhou 510301, Guangdong, Peoples R China;[3]Chinese Acad Sci, Grad Sch, Beijing 100049, Peoples R China

年份：2006

卷号：73

期号：3

起止页码：203

外文期刊名：JOURNAL OF FOOD ENGINEERING

收录：SCI-EXPANDED(收录号：WOS:000233781600001)、、EI(收录号：2005459467227)、Scopus(收录号：2-s2.0-27644460895)、WOS

语种：英文

外文关键词：tuna oil; polyunsaturated fatty acid; urea complexation; process optimization

外文摘要：Production of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) concentrates from tuna oil was optimized. In the process, the liquid recovery yield (Y-1) and the total content of DHA and EPA (Y-2) were response variables, respectively. A three-factor central composite rotatable design (CCRD) was used to study the effect of urea-to-fatty acid ratio (XI), crystallization temperature (X-2) and crystallization time (X-3). Second order polynomial regression models for Y-1 and Y2 were employed to generate response surfaces. The total DHA and EPA (85.02%) and the liquid recovery yield (25.10%) from tuna oil were obtained at a urea-to-fatty acid ratio of 15 (mole/mole), a crystallization temperature of -5 degrees C, and a crystallization time of 20 h. (c) 2005 Elsevier Ltd. All rights reserved.