Optimization of Supercritical CO2 Fluid Extraction of Apple Seed Oil Using Response Surface Methodology

doi:10.7506/spkx1002-6630-200914004

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (14): 47-51.doi: 10.7506/spkx1002-6630-200914004

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Optimization of Supercritical CO2 Fluid Extraction of Apple Seed Oil Using Response Surface Methodology

CHEN Qin-qin， LI Jing-ming，HU Xue-fang，JIANG Sha，SHI Bao-xia，NI Yuan-ying*

(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Received:2008-10-20 Revised:2009-01-12 Online:2009-07-15 Published:2010-12-29
Contact: NI Yuan-ying* E-mail:niyuany@163.com

Abstract

Abstract:

One-factor-at-a-time (OFAT) experiments were conducted to analyze five factors affecting extraction yield of apple seed oil including grinding granularity of apple seeds, extraction pressure, duration and temperature. Based on the experimental results obtained, the influences of three key factors including extraction pressure, duration and temperature and their interactions on enzyme hydrolysis were evaluated by response surface methodology. The optimal levels for each variable to obtain the highest extraction yield of apple seed oil were as follows: pressure 41 MPa, temperature 56 ℃, and duration 110 min. Under such conditions as well as grinding granularity of material 60 mesh and CO2 flow rate 1.8 ml/min, the extraction yield of apple seed oil reached 24.36%.

Key words: supercritical CO2 fluid extraction, optimization, apple seeds oil, response surface methodology

CLC Number:

TS255.36

CHEN Qin-qin， LI Jing-ming，HU Xue-fang，JIANG Sha，SHI Bao-xia，NI Yuan-ying*. Optimization of Supercritical CO2 Fluid Extraction of Apple Seed Oil Using Response Surface Methodology[J]. FOOD SCIENCE, 2009, 30(14): 47-51.

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Optimization of Supercritical CO2 Fluid Extraction of Apple Seed Oil Using Response Surface Methodology

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