SUPERCRITICAL CO-2 EXTRACTION OF ANNATTO (BIXA-ORELLANA) PIGMENTS AND SOME CHARACTERISTICS OF THE COLOR EXTRACTS

被引：35

作者：

CHAO, RR

MULVANEY, SJ

SANSON, DR

HSIEH, FH

TEMPESTA, MS

机构：

[1] UNIV MISSOURI,DEPT AGR ENGN,COLUMBIA,MO 65211

[2] UNIV MISSOURI,DEPT CHEM,COLUMBIA,MO 65211

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb07980.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Supercritical CO2 (SC-CO2) was used to extract natural food colors from Annatto (Bixa orellana) seeds with different pressures and temperatures. Results from the reverse thin-layer chromatographic separation and GC/MS revealed that SC-CO2 extracts were composed mainly of bixin, geranylgeraniol and norbixin. Differences in absolute values of solubility parameters (SPD) between these main compounds and SC-CO2 indicated bixin was more easily extracted than norbixin under conditions used. A higher yield of total pigments was obtained at extraction pressure above 310 bar than at 210 bar and 50-degrees-C.

引用

页码：80 / 83

页数：4