FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 30-34.doi: 10.7506/spkx1002-6630-201010007

• Processing Technology • Previous Articles     Next Articles

Reponses Surface Methodology for Optimization of Supercritical Carbon Dioxide Extraction of Black Currant Seed Oil

BAO Zhi-jie,WANG Yu,YU Dian-yu*   

  1. School of Food Science and Technology, Northeast Agricultural University, Harbin 150030, China
  • Received:2010-03-10 Revised:2010-03-17 Online:2010-05-15 Published:2010-12-29
  • Contact: YU Dian-yu


The present study aimed to optimize the supercritical carbon dioxide extraction of blackcurrant seed oil using response surface methodology combined with a 3-variable, 3- level Box-Benhnken central composite design (CCD) on the basis of single factor experiments. Results showed that the optimal extraction for 180 min at 33 MPa and 38 ℃ resulted in a blackcurrant seed oil yield of up to 14%.

Key words: blackcurrant seed oil, supercritical carbon dioxide extraction, response surface methodology

CLC Number: