Fatty Acid Composition and Oxidative Properties of Anchovy Oil Extracted by Supercritical Carbon Dioxide
作者： Seung-Mi Lee , Byung-Soo Chun , Jun-Ho Yun
DOI: 10.7464/KSCT.2011.17.3.266
关键词:
摘要: Anchovy oil was extracted using supercritical carbon dioxide (SCO2) and organic solvents. Extraction carried out at temperature range from 40 to 60 ℃, pressure 15 25 MPa. The flow rate of CO2 (22 gmin −1 ) constant entire the extraction period 1.5 h. fatty acid composition anchovy analyzed by gas chromatography (GC). main acids were myristic acid, palmitic stearic palmitoleic EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid). In addition, obtained SCO2 contained a higher percentage polyunsaturated especially comparing solvent oil. oxidative stability oils compared those Results showed that storage periods longer than solvents extraction.
koreascience.or.kr参考文章(28)
William Horwitz, Official Methods of Analysis of AOAC International AOAC official method 985.29. ,(2006)
Michael J James, Robert A Gibson, Leslie G Cleland, Dietary polyunsaturated fatty acids and inflammatory mediator production The American Journal of Clinical Nutrition. ,vol. 71, ,(2000) , 10.1093/AJCN/71.1.343S
Rozenn N Lemaitre, Irena B King, Dariush Mozaffarian, Lewis H Kuller, Russell P Tracy, David S Siscovick, n−3 Polyunsaturated fatty acids, fatal ischemic heart disease, and nonfatal myocardial infarction in older adults: the Cardiovascular Health Study The American Journal of Clinical Nutrition. ,vol. 77, pp. 319- 325 ,(2003) , 10.1093/AJCN/77.2.319
Darrell L. Taylor, Duane K. Larick, Investigations into the Effect of Supercritical Carbon Dioxide Extraction on the Fatty Acid and Volatile Profiles of Cooked Chicken Journal of Agricultural and Food Chemistry. ,vol. 43, pp. 2369- 2374 ,(1995) , 10.1021/JF00057A010
L�via Mari Assis, Jair Sebasti�o Silva Pinto, Fernando Mauro Lan�as, Comparison among different extraction methods (PFE, SFE, Sonication, Soxhlet) for the isolation of organic compounds from coal † Journal of Microcolumn Separations. ,vol. 12, pp. 292- 301 ,(2000) , 10.1002/(SICI)1520-667X(2000)12:5<292::AID-MCS3>3.0.CO;2-X
J.D. Berset, M. Ejem, Ruth Holzer, Peter Lischer, Comparison of different drying, extraction and detection techniques for the determination of priority polycyclic aromatic hydrocarbons in background contaminated soil samples Analytica Chimica Acta. ,vol. 383, pp. 263- 275 ,(1999) , 10.1016/S0003-2670(98)00817-4
Hyun-Seok Kim, Sang-Yun Lee, Byung-Yong Kim, Eun-Kyu Lee, Jong-Hoon Ryu, Gio-Bin Lim, Effects of modifiers on the supercritical CO2 extraction of glycyrrhizin from licorice and the morphology of licorice tissue after extraction Biotechnology and Bioprocess Engineering. ,vol. 9, pp. 447- 453 ,(2004) , 10.1007/BF02933484
Charlotta Turner, Jerry W King, Lennart Mathiasson, Supercritical fluid extraction and chromatography for fat-soluble vitamin analysis. Journal of Chromatography A. ,vol. 936, pp. 215- 237 ,(2001) , 10.1016/S0021-9673(01)01082-2
Michele M Schantz, Søren Bøwadt, Bruce A Benner, Stephen A Wise, Steven B Hawthorne, Comparison of supercritical fluid extraction and Soxhlet extraction for the determination of polychlorinated biphenyls in environmental matrix standard reference materials Journal of Chromatography A. ,vol. 816, pp. 213- 220 ,(1998) , 10.1016/S0021-9673(98)00528-7
Spiros Zlatanos, Kostas Laskaridis, Seasonal variation in the fatty acid composition of three Mediterranean fish – sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris) Food Chemistry. ,vol. 103, pp. 725- 728 ,(2007) , 10.1016/J.FOODCHEM.2006.09.013