亚油酸分离纯化技术研究进展  

Progress on separation and purification technology of linoleic acid

作　　者：白希[1] 陈爽 周灿兰 柏茹梦 平宇杰 杜为军[1] BAI Xi;CHEN Shuang;ZHOU Canlan;BAI Rumeng;PING Yujie;DU Weijun(College of Chemistry and Chemical Engineering,Xinjiang Normal University,Urumqi 830054,China)

机构地区：[1]新疆师范大学化学化工学院,乌鲁木齐830054

出　　处：《中国油脂》2022年第9期122-128,共7页China Oils and Fats

基　　金：新疆师范大学博士科研启动基金项目(XJNUBS2103)。

摘　　要：亚油酸属ω-6型多不饱和脂肪酸,具有独特的生理功能,与人体健康密切相关。由于亚油酸大多来源于天然动植物油脂,其含量尚不能满足食品和制药业的需求,有效分离纯化亚油酸已成为近年来的研究热点。为给亚油酸的分离纯化研究提供参考,综述了近年来国内外亚油酸分离纯化技术的研究进展,系统介绍了尿素包合法、硝酸银硅胶柱色谱法、分子蒸馏法、脂肪酶酶解法、溶剂冷冻结晶法、高速逆流色谱法及耦合法的分离原理及研究成果,并分析了各分离纯化方法的优缺点。两种或多种分离纯化技术耦合可优势互补,提高分离效率,淀粉、三聚氰胺包合法和pH区带精制逆流色谱法则值得进一步深入研究。Linoleic acid, which belongs to an omega-6 type polyunsaturated fatty acid, possesses unique physiological functions and is closely associated with human health. Linoleic acid mostly originates from natural animal fats and vegetable oils, and its content cannot meet the needs of the food and pharmaceutical industries. Therefore, developing effective technologies for the separation and purification of linoleic acid has become a research hotspot in recent years. In order to provide a reference for the separation and purification of linoleic acid, the separation and purification technologies of linoleic acid at home and abroad in recent years were reviewed, the separation principle and research results of the methods of urea adduction fractionation, silver nitrate impregnated-silica gel column chromatography, molecular distillation, lipase hydrolysis, solvent freezing crystallization, high-speed countercurrent chromatography and integration were systematically introduced, and both the pros and cons of each separation and purification method were analyzed. The integration of two or more separation and purification technologies can complement mutual advantage and improve separation efficiency. Moreover, starch, melamine complexation method and pH zone refined countercurrent chromatography are worthy of further research.

关 键 词：亚油酸 分离纯化 研究进展 

分 类 号：TS203.3[轻工技术与工程—食品科学] TQ645.6[轻工技术与工程—食品科学与工程]