Fatty Acid Content of Supercritical Carbon Dioxide Extracted Fractions of Beef Fat
作者： J. A. MERKLE , D. K. LARICK
DOI: 10.1111/J.1365-2621.1995.TB06270.X
关键词:
摘要: Utilization of beef fat might be improved via production fractions with specific functional properties. Beef was fractionated using supercritical carbon dioxide at 40°C and pressures from 10.3–27.6 MPa. Extractions followed by one or two stage separation were collected into glass vials atmospheric pressure temperature. Resultant extracts analyzed for fatty acid content gas chromatography (GC). A significant difference in concentration due to extraction 16 straight chain acids, 6 branched 7 unknowns found. Total acids (mg/g extract) increased as increased. Monounsaturated polyunsaturated increasing solvent density shown the saturate/ unsaturate, saturate/monounsaturate, saturate/polyunsaturate ratios.
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