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标题：Enhancement of Lipid Extraction from Soya Bean by Addition of Dimethyl Ether as Entrainer into Supercritical Carbon Dioxide
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作者：Hideki Kanda ; Yuji Fukuta ; Wahyudiono 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：6
页码：1223
DOI：10.3390/foods10061223
出版社：MDPI Publishing
摘要：Soya beans contain a variety of lipids, and it is important to selectively separate neutral lipids from other lipids. Supercritical carbon dioxide extraction has been used as an alternative to the selective separation of neutral lipids from soya beans, usually using non-polar hexane. However, supercritical carbon dioxide extraction has a high operating pressure of over 40 MPa. On the other hand, liquefied dimethyl ether extraction, which has attracted attention in recent years, requires an operating pressure of only 0.5 MPa, but there is concern about the possibility of an explosion during operation because it is a flammable liquefied gas. Therefore, this study aims to reduce the operating pressure by using a non-flammable solvent, supercritical carbon dioxide extraction mixed with liquefied dimethyl ether as an entrainer. The extraction rate and the amount of neutral lipids extracted increased with increasing amounts of added liquefied dimethyl ether. In the mixed solvent, the amount of neutral lipids extracted was higher at an operating pressure of 20 MPa than in pure supercritical carbon dioxide extraction at 40 MPa. The mixing of liquefied dimethyl ether with supercritical carbon dioxide allowed an improvement in the extraction of neutral lipids while remaining non-flammable.
关键词：supercritical fluid extraction; subcritical fluid extraction; triglyceride; co-solvent supercritical fluid extraction ; subcritical fluid extraction ; triglyceride ; co-solvent