Solubility of red pepper (Capsicum annum) oil in near- and supercritical carbon dioxide and quantification of capsaicin

被引：19
作者：
Kwon, Kyung-Tae [1 ]
Uddin, Md. Salim [1 ]
Jung, Go-Woon [1 ]
Sim, Jeong-Eun [1 ]
Lee, Seung-Mi [1 ]
Woo, Hee-Chul [2 ]
Chun, Byung-Soo [1 ]
机构：
[1] Pukyong Natl Univ, Dept Food Sci & Technol, Pusan 608737, South Korea
[2] Pukyong Natl Univ, Dept Chem Engn, Pusan 608737, South Korea
来源：
KOREAN JOURNAL OF CHEMICAL ENGINEERING | 2011年 / 28卷 / 06期
关键词：
Red Pepper Oil; Near- and Supercritical Carbon Dioxide; Capsaicin; Solubility; PERFORMANCE LIQUID-CHROMATOGRAPHY; SUBCRITICAL PROPANE; FLUID EXTRACTION; FATTY-ACIDS; CO2; CAROTENOIDS; ANALOGS; PAPRIKA; FRUITS; L;
D O I：
10.1007/s11814-010-0515-x
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
Red pepper oil was extracted using near- and supercritical carbon dioxide. Extraction was carried out at pressures ranging from 10 to 35 MPa and temperatures from 30 to 60 A degrees C, with a CO(2) flow rate of 24.01 g/min using a semi-continuous high-pressure extraction apparatus. The duration for extraction was 2 h. The highest oil yield was found at high pressure and temperature. The highest solubility of oil (1.18 mg/g of CO(2)) was found at 35 MPa and 60 A degrees C. The solubility data of red pepper oil in near- and supercritical CO(2) were fitted in Chrastil model. The fatty acid composition of red pepper oil was analyzed by gas chromatography (GC). Linoleic acid was found to be the major fatty acid in the oil. Capsaicin was quantified in different extracts by high performance liquid chromatography (HPLC). The highest capsaicin yield was found at 35 MPa and 60 A degrees C.
引用
收藏
页码：1433 / 1438
页数：6
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