Optimization of Supercritical CO2 Extraction of Kiwi Fruit Seed Oil

doi:10.7506/spkx1002-6630-201012020

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (12): 89-92.doi: 10.7506/spkx1002-6630-201012020

• Technology Application • Previous Articles Next Articles

Optimization of Supercritical CO2 Extraction of Kiwi Fruit Seed Oil

LI Jia-xing1,2，LI Min-li2，CHEN Jian-fu2，LIU Fei2，CHEN Shuang-ping3，WANG Xiao-yong3

1. Institute of Food Science, Jishou University, Jishou 416000, China；
2. Research Center of Kiwi Fruit Industrialization Engineering and Technology of Hunan Province, Jishou 416000, China；
3. Hunan Laodie Agricultural Technology Development Co. Ltd., Jishou 416000, China

Received:2009-12-14 Revised:2010-01-28 Online:2010-06-15 Published:2010-12-29
Contact: LI Jia-xing1 E-mail:jslijiaxing@sohu.com

Abstract

Abstract:

The supercritical CO2 extraction of kiwi fruit seed oil was carried out in two modes, namely constant pressure and two-stage pressure reducing separation, and the latter mode was selected for the studies carried out subsequently due to better physico-chemical properties and sensory attributes of kiwi fruit seed oil. Some conditions for the supercritical CO2 extraction of kiwi fruit seed oil in the latter mode were optimized using single factor and orthogonal array design methods. The results showed that the optimum values of pressure and temperature were found to be 9 MPa and 42 ℃ in separation pot Ⅰand 6 MPa and 20－30 ℃ in separation pot Ⅱ, respectively. The water content and acid value of the product extracted under these conditions were both very low and could meet the requirements of relevant industrial standards without refining.

Key words: supercritical CO2, extraction, separation, kiwi fruit seed oil, acid value

CLC Number:

TS224.4

LI Jia-xing1,2，LI Min-li2，CHEN Jian-fu2，LIU Fei2，CHEN Shuang-ping3，WANG Xiao-yong3. Optimization of Supercritical CO2 Extraction of Kiwi Fruit Seed Oil[J]. FOOD SCIENCE, 2010, 31(12): 89-92.

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Optimization of Supercritical CO2 Extraction of Kiwi Fruit Seed Oil

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