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Extraction of Lipid from the Residue of
"ISHIRU" (Fish Sauce)
Using Supercritical Carbon Dioxide
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Toshihide MICHIHATA, Yoshihiro MATSUDA, Yasuo SADO, Yae MORITA,
Rika BAI,
Toshihiro YANO and Toshiki ENOMOTO |
Extraction of lipid from the freeze-dried (FD) residue of "ISHIRU"
(fish sauce made from squid liver or sardine)was carried out with supercritical
carbon dioxide (SC-CO2) at the conditions of
15-35 MPa and 35-70℃, and then the effect of ethanol as an entrainer was
investigated. SC-CO2 extracted about 55% and
17% of lipid from the FD residue of "SQUID-ISHIRU" and "SARDINE-ISHIRU"
respectively (extraction at 25MPa, 45℃; 4hr). When ethanol was added to
SC-CO2, the extraction ratio of lipid showed
a higher value. This result indicated that ethanol acted as an entrainer,
and that the addition of ethanol to SC-CO2
was fairly effective for the extraction of lipid.
These extracts were further analyzed for fatty acid compositions by gas-liquid
chromatography (GLC). The major fatty acids of these extracts were C14:0,
C16:0, C16:1(n-7), C18:0, C18:1(n-9), C18:1(n-7), C18:2(n-6), C18:4(n-3),
C20:1(n-11), C20:1(n-9), C20:4(n-6), C20:5(n-3), C22:1(n-11 and n-13),
C22:1(n-9), C22:6(n-3). The sum of these fatty acids was more than 85%
of the total fatty acids. The major poly-unsaturated fatty acids were
C22:6(n-3)(DHA) and C20:5(n-3)(EPA). The amount of total fatty acids of
SC-CO2 extracts showed a higher value than
that of CHCl3-CH3OH
extracts.
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Keywords ■■■ |
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ISHIRU, fish sauce, supercritical
carbon dioxide, fatty acid, DHA, EPA |
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