EXTRACTION OF LIPID FROM THE RESIDUE OF I KA-ISHIRU (SQUID FISH SAUCE) USING SUPERCRITICAL CARBON-DIOXIDE

Extraction of lipid from the freeze-dried (FD) residue of ''IKA-ISHIRU '' (squid fish sauce) was carried out with supercritical carbon dioxid e (SC-CO2) at the conditions of 150-350 kg/cm(2) and 35-70 degrees C. The effect of ethanol as an entrainer was investigated. SC-CO2 extract ed about 22% of lipid from the FD residue of ''IKA-ISHIRU'' (extractio n at 250 kg/cm(2), 45 degrees C; 4 hr). When ethanol was added to SC-C O2, the extraction ratio of lipid showed a higher value. This result i ndicated that ethanol acted as an entrainer and that the addition of e thanol to SC-CO2 was fairly effective for the extraction of lipid. The se extracts were analyzed for fatty acid compositions by gas-liquid ch romatography (GLC). The major fatty acids of these extracts were 14:0, 16:0, 16:1 (n-7), 18:0, 18:1 (n-9), 18:1 (n-7), 18:2 (n-6), 18:4 (n-3 ), 20:1 (n-11), 20:1 (n-9), 20:4 (n-6), 20:5 (n-3), 22:1 (n-11 and n-1 3), 22:1 (n-9), 22:6 (n-3). The sum of these fatty acids was more than 85% of the total fatty acids. The major polyunsaturated fatty acids w ere 22:6 (n-3) (DHA, 22.7%) and 20:5 (n-3) (EPA, 8.94%). The amount oi total fatty acids of SC-CO2 extracts showed a higher value than that of CHCl3-CH3OH extracts.