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

被引：0
|
作者：
O. I. Pokrovskiy
D. I. Prokopchuk
M. O. Kostenko
K. B. Ustinovich
O. O. Parenago
V. V. Lunin
机构：
[1] Russian Academy of Sciences,Kurnakov Institute of General and Inorganic Chemistry
[2] Moscow State University,Faculty of Chemistry
来源：
Russian Journal of Physical Chemistry B | 2018年 / 12卷
关键词：
black coffee oil; supercritical fluid extraction; supercritical fluid chromatography; triglycerides;
D O I：
暂无
中图分类号：
学科分类号：
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°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：5
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