FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 151-154.doi: 10.7506/spkx1002-6630-201024032

• Processing Technology • Previous Articles     Next Articles

Supercritical Fluid CO2 Extraction and Fatty Acid Composition Analysis of Betel Nut Oil

ZHU Li1，LUO Shi-shu2，ZHANG Hai-de2,*，LI Yuan-song3   

  1. 1. College of Materials and Chemical Engineering, Hainan University, Haikou 570228, China；
    2. College of Food Science and Technology, Hainan University, Haikou 570228, China；
    3. Postgraduate Department, Hainan University, Haikou 570228, China
  • Received:2010-09-19 Online:2010-12-25 Published:2010-12-29
  • Contact: ZHANG Hai-de E-mail:zhanghaide@163.com

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Abstract:

Objective: To extract betel nut oil from betel nut seed and determine its compositions. Methods: The betel nut oil was extracted by supercritical fluid CO2 extraction technology. The extraction processing parameters were optimized by orthogonal experiments and the fatty acid compositions of betel nut oil were determined by gas chromatography-mass spectrometry (GC-MS). Results: The optimal extraction processing conditions were extraction temperature of 45 ℃, extraction pressure of 20 MPa and carbon dioxide flow rate of 20 L/h. Under the optimal conditions, the yield of betel nut oil was 17.81%. Conclusion: The major fatty acids are palmitic acid(9.10%), linoleic acid(15.46%) and oleic acid(11.26%).

Key words: supercritical fluid CO2 extraction, betel nut oil, composition analysis

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