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KMID : 0380020050200010012
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Korean Journal of Biotechnology and Bioengineering
2005 Volume.20 No. 1 p.12 ~ p.17
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Separation of Volatile Compounds from Tuna Fish Oil with Supercritical Carbon Dioxide
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Roh Hyung-Sub
Youn Hyun-Seok
Jung Sun-Mi
Hong Yeon-Ryun
Kang Kil-Yoon
Chun Byung-Soo
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Abstract
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Despite a wide range of fatty acids in fish oil, its the usage are very limited owing to off-flavors and volatile compounds in the oil. A way to extract and remove volatile compounds was performed at a semi-flow extractor by using supercritical carbon dioxide . Samples of the oil were treated at the conditions which ranged from and from 80 to 200 bar with 10 mL/min flow rate of carbon dioxide. In the oil the volatile compounds were analyzed by gas chromatography. Before extraction with the oil sample was detected over 129 peaks but 99 compounds were identified. The results demonstrated that at and 200 bar extraction condition the volatile compounds in the tuna fish oil were removed, except for 14 compounds identified after extraction and other extraction conditions reached to high reduction of the volatile compounds.
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KEYWORD
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Volatile compounds, off-flavors, tuna fish oil, supercritical carbon dioxide
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