Study on Supercritical Fluid (SCF)－ CO2 Extraction of“Xiaobai”Apricot Almond Oil and Analysis of Its Fatty Acid Compositions

doi:10.7506/spkx1002-6630-200901011

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (1): 48-49.doi: 10.7506/spkx1002-6630-200901011

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Study on Supercritical Fluid (SCF)－ CO2 Extraction of“Xiaobai”Apricot Almond Oil and Analysis of Its Fatty Acid Compositions

TIAN Hong-lei，ZHAN Ping*

(College of Food Science, Shihezi University, Shihezi 832000, China )

Received:2007-12-10 Revised:2008-04-13 Online:2009-01-01 Published:2010-12-29
Contact: TIAN Hong-lei E-mail:tianhonglei1979@163.com

Abstract

Abstract:

The SCF-CO2 extraction process and GC analysis of fatty acid of “Xiaobai” apricot almond oil were investigated in this study. The results showed that the parameters for extracting apricot almond oil with SCF-CO2 are determied as following: extraction press 30 MPa, temperature 35 ℃, extraction time3.0 h, CO2 flow rate 15 to 20 kg/h, and using absolute C2H5OH as cosolvent with amount of 10% (accounting for the total raw material). “Xiaobai” apricot almond oil is rich in unsaturated fatty acids, especially oleic acid and linoleic acid，accounting for 91.65% and 91.75%, respectively.

Key words: “Xiaobai&rdquo, apricot almond oil, supercritical fluid-CO2 extraction, fatty acid

CLC Number:

O658

TIAN Hong-lei，ZHAN Ping*. Study on Supercritical Fluid (SCF)－ CO2 Extraction of“Xiaobai”Apricot Almond Oil and Analysis of Its Fatty Acid Compositions[J]. FOOD SCIENCE, 2009, 30(1): 48-49.

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Study on Supercritical Fluid (SCF)－ CO2 Extraction of“Xiaobai”Apricot Almond Oil and Analysis of Its Fatty Acid Compositions

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