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The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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The Effect of Supercritical Carbon Dioxide Treatment on Physical Properties Improvement of Fulvic Acid

초임계 이산화탄소로 처리된 풀빅산 함유 용액의 물리적 특성 개선 효과

  • Lee, Joo-Hee (Department of Food Science and Technology, Pukyong National University) ;
  • Park, Jung-Nam (Department of Food Science and Technology, Pukyong National University) ;
  • Chun, Byung-Soo (Department of Food Science and Technology, Pukyong National University)
  • Received : 2011.09.23
  • Accepted : 2011.12.01
  • Published : 2011.12.31
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Abstract

The objective of this study was to reduce negative elements such as volatile organic compounds (VOCs) from fulvic acid using supercritical carbon dioxide ($SCO_2$) and to measure concentration and chromaticity of fulvic acid before and after treatment of $SCO_2$. Fulvic acid was treated at different experimental conditions; pressures of 100, 120 and 150 bar at $40^{\circ}C$ for 2 h. The composition of VOCs from fulvic acid was evaluated by GC-MS analysis, and the concentration was quantitatively analyzed using UV-spectrometer from fulvic acid at different experimental conditions. Also, the chromaticity of fulvic acid was evaluated using spectrophotometer. Though concentration and chromaticity of fulvic acid were not nearly changed, the VOCs from fulvic acid was remarkably decreased at 150 bar, $40^{\circ}C$ and 2 h. Reduction of VOCs through the $SCO_2$ is expected to contribute to quality improvement of fulvic acid.

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References

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