Effect of Pressure on the Efficiency of Supercritical Fluid Extraction of Black Coffee Oil

被引：1
|
作者：
Pokrovskiy, O. I. [1 ,2 ]
Prokopchuk, D. I. [1 ]
Kostenko, M. O. [2 ]
Ustinovich, K. B. [1 ]
Parenago, O. O. [1 ,2 ]
Lunin, V. V. [1 ,2 ]
机构：
[1] Russian Acad Sci, Kurnakov Inst Gen & Inorgan Chem, Moscow, Russia
[2] Moscow MV Lomonosov State Univ, Fac Chem, Moscow, Russia
来源：
RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY B | 2018年 / 12卷 / 07期
基金：
俄罗斯科学基金会;
关键词：
black coffee oil; supercritical fluid extraction; supercritical fluid chromatography; triglycerides; DITERPENES;
D O I：
10.1134/S1990793118070096
中图分类号：
O64 [物理化学（理论化学）、化学物理学]; O56 [分子物理学、原子物理学];
学科分类号：
070203 ; 070304 ; 081704 ; 1406 ;
摘要：
The effect of pressure on the efficiency of the supercritical (SC) fluid extraction of oil from roasted coffee beans has been investigated. The yield of oil increases from 6 to 17% with an increase in pressure from 20 to 50 MPa at 80 degrees C and a ratio of SC-CO2 extractant to raw material mass of 30 : 1. Temperature only marginally affects the extraction efficiency at 50 MPa. The technique of analyzing coffee-bean extracts using SC fluid chromatography combined with mass spectrometry has been developed, allowing one to conduct an express qualitative comparison of the extract compositions, as well as make a qualitative analysis of the triglyceride composition of the lipid fraction.
引用
收藏
页码：1176 / 1181
页数：6
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