Table 5.
The influence of chemicals addition on the lipid content and fatty acid composition of Chlorella sp. XJ-445.
| no additive | 60 mg g−1 CTAB | 40 mg g−1 Al3+ + 60 mg g−1 CTAB | |
|---|---|---|---|
| lipid content (mg g−1) | 298.3 ± 3.8 | 287.5 ± 5.8 | 315.6 ± 19.6 |
| lipid profile (mole percentage, %) | |||
| 14 : 0 | 4.84 ± 0.12 | 11.01 ± 0.48 | 4.91 ± 0.15 |
| 16 : 0 | 36.67 ± 1.53 | 34.67 ± 2.08 | 46.47 ± 3.35 |
| 16 : 1 | 6.87 ± 0.07 | 12.60 ± 0.53 | 1.65 ± 0.22 |
| 18 : 0 | — | — | 8.64 ± 0.18 |
| 18 : 1 | 23.24 ± 0.67 | 18.21 ± 0.36 | 17.79 ± 0.73 |
| 18 : 2 | 7.40 ± 0.62 | 10.88 ± 0.14 | 5.33 ± 0.20 |
| 18 : 3 | 13.52 ± 0.56 | 7.62 ± 0.07 | 6.19 ± 0.51 |
| 18 : 4 | 2.51 ± 0.11 | 1.33 ± 0.05 | 2.07 ± 0.81 |
| others | 4.94 ± 0.09 | 3.68 ± 1.37 | 6.96 ± 1.81 |
| SFA | 41.56 ± 1.59 | 45.68 ± 2.24 | 61.97 ± 1.60 |
| MUFA | 30.11 ± 0.69 | 30.81 ± 0.73 | 20.67 ± 2.62 |
| PUFA | 23.82 ± 0.54 | 19.83 ± 0.15 | 14.73 ± 2.52 |