Optimisation of red pepper seed oil extraction using supercritical CO2 and analysis of the composition by reversed-phase HPLC-FLD-MS/MS

NWIPB OpenIR

	Optimisation of red pepper seed oil extraction using supercritical CO2 and analysis of the composition by reversed-phase HPLC-FLD-MS/MS
	Li, Guoliang 1,2; Song, Cuihua 3; You, Jinmao 1,3; Sun, Zhiwei 1,2; Xia, Lian 1,2; Suo, Yourui 1
	2011
发表期刊	INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷号	46 期号:1 页码:44-51
文章类型	Article
摘要	P>Oil extractions from red pepper seed were performed by supercritical CO2. Three-level Box-Behnken factorial design (BBD) from response surface methodology (RSM) was applied to optimise the main extraction conditions including pressure, temperature and concentration of modifier (ethanol). The optimum conditions were as follows: extraction pressure, 27.17 MPa; extraction temperature, 47.67 degrees C; and the added concentration of modifier, 8.11 vol.%. Under the optimum conditions, the oil yield of 18.4% was obtained, which was well matched with the predicted yield. A simple, stable and sensitive method for the simultaneous determination of saturated and unsaturated free fatty acids in extracted oils using 2-(11H-benzo[a]carbazol-11-yl)-ethyl-4-methylbenzenesulfonate (BCETS) as labelling reagent with fluorescence detection has been developed. All of free fatty acids (FFA) were found to give a linear response with correlation coefficients of > 0.9991. The detection limits at a signal-to-noise ratio (S/N) of three are in the range of 19.06-41.19 fmol. This method should have powerful potential for the trace analysis of short- and long-chain FFA from edible oils, foodstuff and other complex samples.
关键词	Free Fatty Acids Hplc-fld-ms Ms Red Pepper Seed Oil Response Surface Methodology Supercritical Co2 Extraction
WOS标题词	Science & Technology ; Life Sciences & Biomedicine
关键词[WOS]	FREE FATTY-ACIDS ; SUBCRITICAL PROPANE EXTRACTION ; CARBON-DIOXIDE ; FLUID EXTRACTION ; PALM OIL ; CAPSICUM ; PAPRIKA ; QUANTIFICATION ; CAPSAICINOIDS ; OLEORESIN
收录类别	SCI
语种	英语
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
WOS记录号	WOS:000285418200006
引用统计	被引频次：18[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/6928
专题	中国科学院西北高原生物研究所
作者单位	1.Chinese Acad Sci, NW Plateau Inst Biol, Xining 810001, Peoples R China 2.Chinese Acad Sci, Grad Sch, Beijing 100039, Peoples R China 3.Qufu Normal Univ, Coll Chem Sci, Qufu 273165, Shandong, Peoples R China
推荐引用方式 GB/T 7714	Li, Guoliang,Song, Cuihua,You, Jinmao,et al. Optimisation of red pepper seed oil extraction using supercritical CO2 and analysis of the composition by reversed-phase HPLC-FLD-MS/MS[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2011,46(1):44-51.
APA	Li, Guoliang,Song, Cuihua,You, Jinmao,Sun, Zhiwei,Xia, Lian,&Suo, Yourui.(2011).Optimisation of red pepper seed oil extraction using supercritical CO2 and analysis of the composition by reversed-phase HPLC-FLD-MS/MS.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,46(1),44-51.
MLA	Li, Guoliang,et al."Optimisation of red pepper seed oil extraction using supercritical CO2 and analysis of the composition by reversed-phase HPLC-FLD-MS/MS".INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 46.1(2011):44-51.