Separation of EPA and DHA from fish oil by solubility differences of fatty acid salts in ethanol
1987
Han, D.S. | Ahn, B.H. | Shin, H.K. (Korea Advanced Inst. of Science and Technology, Seoul (Korea R.). Food Biochemistry Lab.)
Fatty acid fraction rich in omega-3 polyunsaturated fatty acids (omega-3, PUFA), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) could be obtained by saponification of fish oil in ethanol containing alkali hydroxide followed by cooling and filtration of the resultant solution. Fatty acid compositions of fish oil and the concentrates suggest that the ratio of number of double bonds to carbon number in a fatty acid molecule is a more important factor than the degree of unsaturation or the chain length in determining the solubility of fatty acid salts in ethanol. Water content in ethanol affected significantly the efficiency of the separation with respe1982ct to yield and content of EPA and DHA in the concentrates; the lower the water content, the higher the effici
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