超临界CO2萃取茶籽油

提出了用超临界ＣＯ２萃取茶籽油的方法，考察了压力、温度对茶籽油在ＣＯ２中溶解度的影响，分析了萃取条件与油品质量的关系，并综合得到了超临界ＣＯ２萃取茶籽油的最佳萃取条件。     

Extraction of coffee diterpenes and coffee oil using supercritical carbon dioxide

Commercial green and roasted coffee beans were used to maximize oil extraction and conditions were studied to obtain the highest and lowest diterpene levels on green and roasted coffee oil, respectively. Thus, operational temperatures (60–90 °C) and pressure (235–380 bar) were optimized for coffee oil extraction. Oil content levels and diterpene oil concentration were compared to the results obtained with the extraction with Soxhlet apparatus, using hexane as solvent. In general, an inverse correlation was observed between the amount of extracted oil and diterpene concentration levels. As a result, different oil contents with different diterpene concentrations could be obtained. The HPLC analysis of cafestol and kahweol in the oil extracted from green coffee beans at 70 °C/253 bar resulted in the highest concentration (453.3 mg 100 g⁻¹), which was 48% lower than in the oil extracted with hexane while in the oil extracted from roasted coffee beans at 70 °C/371 bar, resulted in 71.2% reduction of diterpenes.     

Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods

Fish and fish by-products are the main natural source of omega-3 polyunsaturated fatty acids, especially EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), both of them with a great importance in the food and pharmaceutical industries. Comparing to conventional fish oil extraction processes such as cold extraction, wet reduction or enzymatic extraction, supercritical fluid extraction with carbon dioxide under moderate conditions (25 MPa and 313 K) may be useful for reducing fish oil oxidation, especially when fish oil is rich in omega-3 such as salmon oil, and the amount of certain impurities, such as some species of arsenic. Furthermore, taking profit of the advantages of supercritical carbon dioxide as extractive solvent, a coupled extraction-fractionation process is proposed as a way to remove free fatty acids and improve fish oil quality, alternatively to physical and chemical refining procedures.     

Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical CO2 extraction

Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical carbon dioxide (SC-CO₂) at optimised conditions (35 MPa, 60 °C, 2 ml/min) were analysed and compared to the results of Soxhlet extraction. The amount of polyunsaturated fatty acids (PUFA) recovered (as a percentage of total extracted fatty acids) were within the ranges of 73.24–74.68% in the skin, 68.36–69.37% in the flesh, 56.20–57.3% in the viscera and 61.21–62.09% in the heads. The greatest amount of the ω-3 fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), were found in fish skin followed by flesh, heads and viscera. The greatest amounts of EPA (9–12%) and DHA (10–14%) were obtained using the soaking and pressure swing techniques. The pressure swing and soaking techniques are the most effective techniques for extracting the ω-3 family of fatty acids from fish samples.     

Fractionation of fish oil with supercritical carbon dioxide

In order to verify the possibility of using supercritical CO₂ (SC-CO₂) to concentrate polyunsaturated ω−3 fatty acids in the form of natural fish oil, experimental phase equilibrium data were measured for a CO₂ – fish oil system. Phase equilibrium was measured at temperatures from 301 to 323 K and pressures from 7.8 to 29.4 MPa, using the dynamic method. The oil solubility and fatty acid composition of the extracts were measured and these data used to verify CO₂ selectivity. The best operational conditions to fractionate the oil were 7.8 MPa and 301.15 K, although in all the conditions analyzed, eicosapentaenoic acid (EPA) could not be fractionalized. The equilibrium for a mixture of 50% fish oil and 50% babassu (Attalea funifera) fat was measured in order to understand how the fatty acid composition influenced the fractionation. It was observed that the solubility of the mixture was an average of the individual solubility values, and the composition of the extracts could be calculated from the individual solubility of each component.     

Extraction of sesame seed oil using supercritical CO2 and mathematical modeling

In this work, extraction of sesame oil from sesame seeds using supercritical CO₂ was carried out. The effect of operating parameters such as pressure, temperature, and supercritical CO₂ flow rate and particle size on extraction yield were investigated. An increase in the pressure and the supercritical CO₂ flow rate improved the extraction yield and also shortened the extraction time. The extraction yield increased as the particle size decreased depending on decreasing intraparticle diffusion resistance. The maximum extraction yield obtained was about 85% (relative to Soxhlet extraction by hexane) at 50 °C, 350 bar, 2 mL CO₂/min, 300–600 μm of particle size. Some extraction curves were modeled with two mathematical approaches as shrinking core model and broken and intact core model. The evaluation of model parameters showed that shrinking core model, however, is better than broken and intact cell model.     

Extraction of lipids from cherry seed oil using supercritical carbon dioxide

 Cherry seeds (Prunus avium L.) were extracted with compressed carbon dioxide at 313 K and 333 K in the pressure range 18–22 MPa. The influence of superficial velocity was also analysed using values of 0.02, 0.06 and 0.08 cm/s. The extraction yield was increased by a reduction in particle size. The physical and chemical characteristics of the oil were determined. The results, in terms of free fatty acids and sterol compositions, were compared with those obtained when hexane was used as solvent. Other physical and chemical characteristics were also compared with refined hexane-extracted oil. Received: 29 February 2000 / Revised version: 19 April 2999     

超临界CO2流体萃取技术提取南瓜籽油的研究

研究了南瓜籽油的超临界CO2提取工艺,探讨了CO2流量以及萃取时间、温度、压力对南瓜籽油萃取率的影响,并检测了超临界萃取南瓜籽油的质量。结果表明超临界CO2流体萃取南瓜籽油的最佳工艺条件为萃取压强30MPa、CO2流量30kg/h、萃取温度45℃、萃取时间180min,此条件下南瓜籽油的萃取率可达95.24%,所萃取出的南瓜籽油外观为淡黄色透明油状物,香气纯正,其质量与纯精炼油接近。     

超临界CO2萃取芦柑精油的研究

以永春芦柑皮为试验材料，通过正交试验，研究了超临界CO2流体萃取过程中，原料粒度、萃取压力、萃取温度、萃取时间等因素对精油得率的影响。结果表明：采用二级分离方法，萜烯烃类精油较多的最优工艺组合是：0．35mm，12MPa，36℃，60min，精油得率为1．91％；获得低萜精油的最优工艺组合是：0．35mm，14MPa，40℃，90min，精油得率为3．19％提出了利用柑橘精油处理发泡聚苯乙烯塑料的方法。     

利用超临界流体萃取制备生姜油工艺技术的研究

本文介绍了超临界CO_2萃取生姜中挥发性油的提取分离技术工艺,重点研究了超临界CO_2萃取压力、温度、时间对出油率的影响,并且应用正交实验优化出较佳的工艺参数:SC-CO_2萃取压力为:25MPa;温度为:45℃;时间为:120min;流量为:25L/min由超临界CO_2萃取干生姜粉挥发油的出油率高达4.27%。     

超临界CO2流体萃取技术提取葵花籽油的研究

研究了葵花籽油的超临界CO2提取工艺,探讨了粉碎度、CO2流量以及萃取时间、温度、压力对葵花油萃取率的影响,并检测了超临界萃取葵花油的质量。结果表明,超临界CO2流体萃取葵花油的最佳工艺条件为粉碎度40目、CO2流量40kg/h、萃取压强30MPa、萃取温度45℃、萃取时间120min,此条件下葵花油的萃取率可达96.82%,所萃取出的葵花油外观为淡黄色透明油状物,香气纯正,其质量与纯精炼油接近。     

超临界CO2萃取八角茴香油的初步研究

研究了萃取压力、萃取温度和CO2流量对超临界CO2萃取八角茴香油的影响;并采用均匀设计方法,进行了萃取压力、萃取温度和CO2流量3因素5水平的实验,初步确定了超临界CO2萃取八角茴香油最佳条件为:萃取压力35MPa,萃取温度55℃,CO2的流量为21kg/h,在此条件下萃取2h,萃取得油率在13.48g/100g。     

当归挥发油的提取与成分分析

分别采用水蒸气法、溶剂法和超临界CO2萃取法提取,气谱-质谱联用(GCMS)测定和分析其化学组分。结果显示:超临界CO2萃取法得率最高,其当归挥发油在保持较高藁本内酯含量同时含有更多其它成分,超临界CO2萃取法适于提取当归挥发油。     

超临界二氧化碳萃取姜黄油的工艺研究

研究了萃取压力、萃取温度、萃取时间和CO2流量对萃取率的影响及其影响机理.通过正交试验得出最佳的萃取工艺条件:萃取压力27MPa,萃取温度45℃,萃取时间3.5 h,CO2流量为9 kg/h.     

Optimisation of the supercritical extraction of toxic elements in fish oil

This study aims to optimise the operating conditions for the supercritical fluid extraction (SFE) of toxic elements from fish oil. The SFE operating parameters of pressure, temperature, CO₂ flow rate and extraction time were optimised using a central composite design (CCD) of response surface methodology (RSM). High coefficients of determination (R²) (0.897–0.988) for the predicted response surface models confirmed a satisfactory adjustment of the polynomial regression models with the operation conditions. The results showed that the linear and quadratic terms of pressure and temperature were the most significant (p < 0.05) variables affecting the overall responses. The optimum conditions for the simultaneous elimination of toxic elements comprised a pressure of 61 MPa, a temperature of 39.8ºC, a CO₂ flow rate of 3.7 ml min^?1 and an extraction time of 4 h. These optimised SFE conditions were able to produce fish oil with the contents of lead, cadmium, arsenic and mercury reduced by up to 98.3%, 96.1%, 94.9% and 93.7%, respectively. The fish oil extracted under the optimised SFE operating conditions was of good quality in terms of its fatty acid constituents.     

Extraction of capsaicinoids from chillies (Capsicum frutescens L.) and paprika (Capsicum annuum L.) using supercritical fluids and organic solvents

 Supercritical fluid extraction (SFE) with subsequent HPLC analysis was performed in order to determine the amount of capsaicinoids in paprika and chillie powder samples. The extraction yields obtained by SFE were compared to those obtained by organic solvent extraction and were found to be comparable or slightly lower. The advantages of SFE are shorter extraction times, less sample preparation needed prior to HPLC analysis and fewer interfering peaks in the chromatograms. In addition, the SFE method developed (extraction temperature=80 ^°C, density= 0.75 g/ml, modifier=20 μl water) was shown to be suitable for analysis of capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapsaicin) that are present over a wide range of concentrations (10–1400 μg/g) in the samples. Received: 12 July 1996/Revised version: 26 August 1996     

超临界CO2从松子仁中萃取亚麻酸油的工艺研究

探讨超临界CO_2从松子仁中萃取亚麻酸油的萃取压力和温度、精馏柱温度以及萃取时间对亚麻酸油产率的影响,通过正交实验方案摸索出超临界CO_2从松子仁中萃取亚麻酸油的最佳条件。并与精榨方法提取的亚麻酸油比较,表明超临界流体萃取的亚麻酸油收率高,活性成分保存好。     

Pressurized fluid extraction of pistachio oil using a modified supercritical fluid extractor and factorial design for optimization

A pressurized fluid extraction (PFE) method for the extraction of pistachio oil was developed mainly as an analytical tool to determine oil content and/or its quality. The supercritical fluid extractor was modified to be able to pump liquid solvent and CO₂ into the extraction vessel alternatively. The extraction yield was found independent of the pressure in the range 10-150 bar tested. The addition of crushed glass increased the extraction yield by more than 15 g/100 g, while the extraction reproducibility expressed by percentage RSD was improved from 4 to 1. Furthermore, the use of crushed glass reduced the solvent consumption from 35 to 20 mL. The effective variables of temperature (40-80 °C), solvent volume (5-25 mL), and crushed glass percentage (30-60 g/100 g) were optimized by a factorial design method. The model allows the prediction of the extraction yield at different conditions. The PFE yield (i.e. 52.6 g/100 g) and fatty acid composition of pistachio oil were found similar to Soxhlet extraction and their variations were within the experimental uncertainty verified by statistical t-test analysis. Two different solvents of n-hexane and ethanol were used for PFE of pistachio oil. The extraction yield was about one-third (i.e. 18 g/100 g) when ethanol was used as solvent.     

The effect of α-tocopherol on the oxidation of mackerel oil

Mackerel oil is prone to autooxidation because it has a high content of polyunsaturated fatty acids. Antioxidants therefore have to be added to the oil to control oxidation during processing. The effect of 50, 100, 250 and 500 parts per million (ppm) concentrations of α-tocopherol on the oxidation of unrefined mackerel oil samples (recovered by solvent extraction), was investigated at 30, 4 and −40 °C over a period of 66 days by monitoring changes in peroxide values, conjugated diene content as well as levels of thiobarbituric acid reactive substances. There were significant differences (P < 0.05) between treated and control samples at all the temperatures investigated for all the α-tocopherol concentrations over the storage period. Higher concentrations of α-tocopherol, i.e., 250 and 500 ppm were less effective in controlling oxidation in the oils than lower α-tocopherol levels (50 and 100 ppm). Oxidation was minimal at low temperatures as inferred from the methods used to assess autooxidation. Treatment of mackerel oil with 50 or 100 ppm α-tocopherol at −40 °C produced the lowest oxidation over the 66-day period and was considered as adequate levels of incorporation in crude mackerel oil to minimize oxidation. There was no significant difference (P > 0.05) between the effects of 50 and 100 ppm of α-tocopherol after 66 days. Fifty ppm of α-tocopherol is therefore regarded as the preferred concentration for controlling oxidation of mackerel oil on the basis of cost and efficacy.     

微胶囊化鱼油DHA明胶软糖的研制

采用微胶囊化技术将鱼油ＤＨＡ微胶囊化,然后添加到明胶软糖中,制成新型保健糖果。