The authors thank Dr. Ying Chen for valuable advice, insightful suggestions, and critical editing suggestions, as well as Prof. Qixin Sun for helpful comments and editing suggestions.
Optimization of the Supercritical Fluid Extraction of Natural Vitamin E from Wheat Germ Using Response Surface Methodology
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 1, pages 239–243, January 2002
How to Cite
Ge, Y., Ni, Y., Yan, H., Chen, Y. and Cai, T. (2002), Optimization of the Supercritical Fluid Extraction of Natural Vitamin E from Wheat Germ Using Response Surface Methodology. Journal of Food Science, 67: 239–243. doi: 10.1111/j.1365-2621.2002.tb11391.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20001602. Submitted 12/20/00, Revised 4/12/01, Accepted 4/13/01, Received 5/1/01
- supercritical fluid extraction;
- natural vitamin E;
- wheat germ;
- central composite rotate design;
- response surface analysis
ABSTRACT: Natural vitamin E was extracted by supercritical fluid extraction of carbon dioxide (SFE-CO2) from wheat germ. Several SFE-CO2 parameters, such as extracting pressure, extracting temperature, and flow rate of carbon dioxide were examined as the independent variables of central composite rotate design (CCRD). Through the response surface methodology (RSM), the optimal processing conditions were determined and the quadratic response surfaces were drawn from the mathematical models. The results demonstrated that the extracting pressure, temperature, pressure × temperature interaction, and flow rate of CO2 significantly affected the yield of the natural Vitamin E's extraction, while two interactions containing the flow rate of CO2 had no significant effect on the yield of natural vitamin E. The optimal processing conditions of the extraction of natural vitamin E in wheat germ by SFE-CO2 were: extracting pressure 5000 PSI, extracting temperature 316 K, and flow rate of carbon dioxide 1.7 ml/min. Optimum value predicted by RSM for the concentration of natural vitamin E was 2307 mg/100g. Close agreement between experimental and predicted values was obtained.