Effect of supercritical CO 2 extraction on lipids , fucoxanthin , and volatile flavor compounds in Sacharina japonica powder

Authors

LI Yue, College of Food Science , Shanghai Ocean University , Shanghai 201306 , China ;Shandong Institute of Marine Resources and Environment , Yantai , Shandong 264006 , China ;Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Seafood , Yantai , Shandong 264006 , China
XUE Jinglin, Shandong Institute of Marine Resources and Environment , Yantai , Shandong 264006 , China ;Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Seafood , Yantai , Shandong 264006 , China
ZHANG Jian, Shandong Institute of Marine Resources and Environment , Yantai , Shandong 264006 , China ;Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Seafood , Yantai , Shandong 264006 , China
XU Yingjiang, Shandong Institute of Marine Resources and Environment , Yantai , Shandong 264006 , China ;Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Seafood , Yantai , Shandong 264006 , China
WANG Gongming, Shandong Institute of Marine Resources and Environment , Yantai , Shandong 264006 , China ;Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Seafood , Yantai , Shandong 264006 , ChinaFollow

Corresponding Author(s)

王共明（1988—），男，山东省海洋资源与环境研究院高级工程师，硕士。E-mail：wgmsd105@163.com

Abstract

［Objective］ To investigate the effect of supercritical CO2 extraction on the removal of fat -soluble compounds from Sacharina japonica powder.［Methods］ The process conditions for supercritical CO2 extraction of S.japonica powder were optimized based on the defatting rate.Changes in volatile flavor compounds,fatty acid composition,and fucoxanthin content before and after the extraction process were analyzed using headspace gas chromatography -ion mobility spectrometry,gas chromatography,and high -performance liquid chromatography.［Results］ The optimal conditions for supercritical CO2 extraction were:extraction temperature of 50 ℃,extraction pressure of 45 MPa,and extraction time of 3 h,under which a defatting rate of 36.23% was achieved.A total of 70 volatile flavor compounds were identified qualitatively in S.japonica powder before and after extraction.Notably,the relative content of fishy or pungent odorants in the extracted powder was significantly reduced compared to the raw material,leading to a substantial improvement in overall flavor.Fatty acid composition analysis showed that the content of monounsaturated fatty acids was notably higher in the extracts,reaching (28.87±0.23)%,while the proportion of polyunsaturated fatty acids such as arachidonic acid (ARA ) and eicosapentaenoic acid (EPA ) increased to (37.72±2.36)% in the extracted powder.The fucoxanthin content in the raw S.japonica powder,extracted powder,and extracts were 0.050,0.039,and 4.766 mg/g,respectively.［Conclusion］ Supercritical CO2 extraction can effectively remove volatile flavor |compounds with fishy or pungent odors from S.japonica powder,while efficiently extracting and separating lipids and fucoxanthin.

Publication Date

4-3-2025

First Page

166

Last Page

172

DOI

10.13652/j.spjx.1003.5788.2024.80659

Recommended Citation

Yue, LI; Jinglin, XUE; Jian, ZHANG; Yingjiang, XU; and Gongming, WANG (2025) "Effect of supercritical CO 2 extraction on lipids , fucoxanthin , and volatile flavor compounds in Sacharina japonica powder," Food and Machinery: Vol. 41: Iss. 2, Article 21.
DOI: 10.13652/j.spjx.1003.5788.2024.80659
Available at: https://www.ifoodmm.cn/journal/vol41/iss2/21

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