SEPARATION OF PAPRIKA COMPONENTS USING DENSE CO2

The separation of aromatic and colouring components of paprika with su percritical CO2 as solvent was examined. The literature solubility dat a of some paprika components were considered and the operating paramet ers for a semicontinuous extraction of ground paprika were determined. It was observed, that the selectivity of CO2 is higher at lower tempe rature, i.e. at 40 degrees C. The optimal operating pressure for the e xtraction of aromatic components from paprika is 15 MPa and for the se paration of colouring components the pressure is 40 MPa. Under these c onditions the obtained extract was of high colour units (CU) value (18 0 000), the yield was 1.9%. The mass of CO2 needed for extraction of a romatic components per kg of raw material was determined and is approx imately 51.4 kg CO2 per kg of paprika. In the case of continuous count ercurrent concentration of commercially available paprika oleoresins, the yield of extraction was 40% at 40 degrees C and 15 MPa and the CU value of obtained oleoresin, which was free of organic solvents, was 1 30 000.