Optimization of Supercritical CO2 Extraction and Analysis of Chemical Composition of Peony Seed Oil

doi:10.7506/spkx1002-6630-201010028

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 142-145.doi: 10.7506/spkx1002-6630-201010028

• Processing Technology • Previous Articles Next Articles

Optimization of Supercritical CO2 Extraction and Analysis of Chemical Composition of Peony Seed Oil

DENG Rui-xue，LIU Zhen，QIN Lin-lin，WANG Li，LIU Xue-qin，LIU Pu*

School of Chemical Engineering and Pharmaceutics, Henan University of Science and Technology, Luoyang 471003, China

Received:2009-07-09 Revised:2009-12-05 Online:2010-05-15 Published:2010-12-29
Contact: LIU Pu E-mail:liudeng20022002@yahoo.com.cn

Abstract

Abstract:

Single factor and orthogonal array design method were used to optimize the extraction of peony seed oil using supercritical carbon dioxide (SC-CO2) with respect to the effects of extraction pressure and temperature, length of extraction. Along with this, the chemical composition of the extracted peony seed oil was analyzed by GC-MS. The results showed that the optimized SC-CO2 extraction for 2.5 h at 40 ℃, 30 MPa and a CO2 flow rate of 25 kg/h resulted in a maximum oil yield of 30.7%. The total content of unsaturated fatty acids of the extracted peony seed oil was 70.81%.

Key words: peony seed oil, supercritical carbon dioxide (SC-CO2) extraction, orthogonal array design, gas chromatography- mass spectrometry (GC-MS)

CLC Number:

TQ420.66

DENG Rui-xue，LIU Zhen，QIN Lin-lin，WANG Li，LIU Xue-qin，LIU Pu*. Optimization of Supercritical CO2 Extraction and Analysis of Chemical Composition of Peony Seed Oil[J]. FOOD SCIENCE, 2010, 31(10): 142-145.

[1]	PENG Changmei, FANG Ruilin, LAI Min, DENG Zeyuan, LIU Xiaoru, LI Jing. Effects of Different Extraction Methods on the Quality of Peony (Paeonia suffruticosa Andr.) Seed Oil [J]. FOOD SCIENCE, 2021, 42(3): 104-111.
[2]	PENG Dan, LIU Yali, LI Linqing, BI Yanlan. Optimization of Modeling Conditions for Near Infrared Measurement of Protein Content in Milk by Orthogonal Array Design [J]. FOOD SCIENCE, 2020, 41(4): 256-261.
[3]	XIAO Zhigang, YANG Guoqiang, YANG Qingyu, WANG Lishuang, ZHANG Xueping, GUO Shilong, LI Zhe, YANG Shu. Structural Characteristics and Antioxidant Properties of Enzymatically Synthesized Linolenic Acid Phospholipid [J]. FOOD SCIENCE, 2020, 41(22): 57-63.
[4]	HUANG Ziyu, LIN Yingying, SONG Sijia, REN Fazheng, GUO Huiyuan,. Optimization of Cleaning-in-place Regime for Removal of Bacillus cereus Biofilm [J]. FOOD SCIENCE, 2020, 41(14): 138-145.
[5]	ZHANG Pengyun, LI Rong, CHEN Lisi, LIN Shumian, YANG Fang, ZHANG Feng. Analysis of Volatile Compounds in Pueraria Radix Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Automated Mass Spectral Deconvolution and Identification System (AMDIS) [J]. FOOD SCIENCE, 2019, 40(12): 220-225.
[6]	WEI Xiaobao, WEI Yingying, XUE Jingqi, ZHANG Xiuxin, SHAO Xingfeng. Effect of High-Temperature Heating on Fatty Acid Composition and Physicochemical Properties of Peony Seed Oil [J]. FOOD SCIENCE, 2018, 39(3): 15-20.
[7]	LIU Tingting, LIU Yang, ZHANG Jing, SONG Yunyu, LI Guijie, ZHANG Yanrong. Optimization of Extraction and Characterization of Protein from Allium cepa L. var. agrogatum Don [J]. FOOD SCIENCE, 2018, 39(2): 267-272.
[8]	HU Xinlei, TIAN Xuemei, LI Wenxiang, SUN Yanan, ZHANG Xin, YU Ge, LI Ming. Extraction and Immune Modulatory Activities in Vitro of Polysaccharides from Lepista sordida Mycelia [J]. FOOD SCIENCE, 2017, 38(20): 185-190.
[9]	LIU Lanxiang, PU Zhenqi, ZHENG Hua, XU Juan, LI Kun, ZHANG Hong*. Optimized Preparation of Laccaic Acid Ester Using Orthogonal Array Design [J]. FOOD SCIENCE, 2016, 37(22): 28-33.
[10]	HUANG Jing, SHEN Lili, BAI Youju, MA Zhican, CHEN Jiaping, FENG Wu. Condition Optimization for Thyme Oil Microcapsules Prepared by Layer-by-Layer Self-Assembly Method [J]. FOOD SCIENCE, 2016, 37(2): 51-57.
[11]	ZHOU Yongyan1,2, LI Ya2, YU Ainong1,2,*. Optimum Extraction Conditions for Pyrazine Compounds from Maillard Reaction Mixture by Headspace Solid-Phase Microextraction [J]. FOOD SCIENCE, 2015, 36(6): 119-123.
[12]	HAN Shasha, HUANG Zhenying, SHEN Zhaopeng, CHENG Xiao, WANG Peng, JIANG Xiaolu. Enzymatic Degradation of Polysaccharide from Porphyra haitanensis and Analysis of Its Products [J]. FOOD SCIENCE, 2015, 36(21): 145-149.
[13]	GUO Shuangshuang, YANG Limin*, ZHANG Yiming, YANG Li, HAN Mei. Determination of Contents of Total Saponins and Monomer Saponins in Panax ginseng by Microwave-Assisted Extractiion Meth [J]. FOOD SCIENCE, 2015, 36(2): 1-6.
[14]	ZHANG Danfeng, YANG Peizhou, CAO Lili, JIANG Shaotong*. Optimization of Shake Flask Cultivation Conditions for Prodigiosin Production by Serratia marcescen [J]. FOOD SCIENCE, 2015, 36(13): 119-124.
[15]	LU Shaolan1, WU Suxi1,2,*, SONG Yanqiu1, ZHANG Chunli1. Orthogonal Array Design for the Optimization of Deacidification of Peony Seed Oil by Solvent Extraction [J]. FOOD SCIENCE, 2015, 36(12): 49-53.

Optimization of Supercritical CO2 Extraction and Analysis of Chemical Composition of Peony Seed Oil

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments