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

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.

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