Сверхкритические флюиды. Теория и практика
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2017, N4, pp. 40-47

O.I. Pokrovskiy, D.I. Prokopchuk, M.O. Kostenko, K.B. Ustinovich, O.O. Parenago, V.V. Lunin

Effect of Pressure on the Efficiency of Supercritical Fluid Extraction of Oil from Roasted Coffee Beans

The effect of pressure on the efficiency of the supercritical (SC) fluid extraction of oil from roasted coffee beans is studied. The yield of the target product increased from 6 to 17 % with increasing pressure from 20 to 50 MPa at 80 °C and SC-CO2 to raw material mass ratio 30 : 1. At 50 MPa temperature has virtually no effect on the yield of oil. A method for qualitative analysis of the extract using SC fluid chromatography / mass spectrometry was developed. It provides with a rapid comparison of black coffee extracts, as well as a qualitative triglyceride composition of the li pid fraction of oil.

Key words: roasted coffee oil, supercritical fluid extraction, supercritical fluid chromatography, triglycerides


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