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標題: Supercritical CO2 extraction and concentration of n-3 polyunsaturated fatty acid ethyl esters from tuna cooking juice
作者: Hsieh, C.W.
Chang, C.M.J.
Ko, W.C.
關鍵字: concentration factor
eicosapentaenoic acid
docosahexaenoic acid
supercritical carbon dioxide extraction
tuna cooking juice
urea complexation
fluid extraction
期刊/報告no:: Fisheries Science, Volume 71, Issue 2, Page(s) 441-447.
摘要: Cooking is an important step in the tuna canning process; it usually produces functional solubilized proteins and lipids. The objective of this study was to recover and increase the concentration of functional n-3 fatty acids from the lipids in cooking juice. The lipids contained 12.98% eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) after ethyl esterification and increased to 37.4% with subsequent urea adduct fractionation. Supercritical carbon dioxide extraction was further used to increase the concentration of EPA and DHA ethyl esters. The ratio of EPA + DHA ethyl esters (high-molecular-weight components) to that of C-16 and C-18:1 fatty acid ethyl esters (low-molecular-weight components) was used as a separation index for evaluating the process variables. Experimental results indicated that a high CO2 density caused a low separation factor. At 1500 psig and 328.2 K, the extraction collected over 600 L CO2, displaying an accepted concentration factor of EPA + DHA ethyl esters herein. About 80% yield of EPA and DHA was obtained and the ethyl esters increased from 37.4% to 54.3%.
ISSN: 0919-9268
Appears in Collections:化學工程學系所



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