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KMID : 0665220130260040831
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Korean Journal of Food and Nutrition
2013 Volume.26 No. 4 p.831 ~ p.840
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Extractions of Surface-Active Substances from Defatted Rapeseed Meal (Brassica napus L.) by Supercritical Carbon Dioxide
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Kim Jeong-Won
Jeong Yong-Seon
Gil Na-Young
Lee Eui-Seok
Lee Young-Hwa
Jang Young-Seok
Lee Ki-Teak
Hong Soon-Tack
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Abstract
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In this study, an attempt is being made to extract surface-active substances from defatted rapeseed cakes by supercritical carbon dioxide fluid. Independent variables for the extraction process, being formulated by D-optimal design, are pressure (150~350 bar), temperature (33~65℃) and co-solvent (ethanol, 50~250 g). The dependent variables of the extraction yield, the content of neutral lipids, phospholipids and glycolipids in the extracts were analyzed upon the results through the response surface methodology. As for the extraction yield, it was found to increase with increasing independent variables, among which the co-solvent proved to be a major influencing parameter. Similar trends were found for the content of surface-active substances (i.e, phospholipids and glycolipids) in the extracts, except for the content of neutral lipids. Regression equations were suggested to coincide well with the results from the experiments. Extraction conditions are being optimized to maximize the extraction yields, the content of phospholipids, and glycolipids were 350 bar (pressure), 65℃ (temperature) and 228.55 g (co-solvent), respectively.
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KEYWORD
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supercritical carbon dioxide, rapeseed cake, phospholipids, glycolipids, response surface methodology
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