Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Extraction and Separation of Eicosapentaenoic Acid from Sardine by using Supercritical $CO_2$ Extraction

초임계 추출에 의한 정어리에서 Eicosapentaenoic Acid의 추출 및 분리

  • 이병호 (동의대학교 식품영양학과)
  • Published : 1993.10.01
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Abstract

Full fat sardine oil is readily extracted with supercritical carbon dioxide($SC-CO_2$) at pressure of 5,000~8,000 psig. and temperature of 50~$80^{\circ}C$. Under these conditions $SC-CO_2$ has the density of fluid and diffusivity of gas. Therefore, equilibrium solubility is readily achieved in a column batch extractor which permits high gas flow rates. The results showed that extraction was higher at the pressure of 6,000 psig. and $60^{\circ}C$. Fish oil extracted with $SC-CO_2$ is lighter in color, smells less and contains less iron and phosphorus than hexane-extracted crude oil from the same sardine oil. Eicosapentaenoic acid($C_{20-5}$) in sardine oil was fractionated at 90.5% by the $SC-CO_2$ extractor with heat exchange.

정어리 유(油)를 추출 분리하기 위하여 초임계 탄산가스를 용매로하여 추출을 시도하였다. 초임계 탄산가스의 추출조에서의 조건은 추출압력은 5,000~8,000psig. 추출온도는 50~$80^{\circ}C$로 하였을때 탄산가스의 흐름과 확산이 좋았다. 그러므로 평형 용해도는 가스의 유속이 높을때 추출조에서 쉽게 일어난다. 이러한 추출조건하에서 온도 $60^{\circ}C$, 압력 6,000psig. 일때 추출효과가 가장 좋았다. 초임계탄산가스를 추출된 정어리 유는 핵산으로 추출한 것보다 색소가 약하고 냄새도 적었으며 인의 함량은 낮았다. 추출장치에서 분획한 결과 eicosapentaenoic acid($C_{20-5}$)가 90.5%까지 분리되었다.

Keywords

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