Abstract
The effect of pressure on the efficiency of the supercritical (SC) fluid extraction of oil from roasted coffee beans has been investigated. The yield of oil increases from 6 to 17% with an increase in pressure from 20 to 50 MPa at 80°C and a ratio of SC-CO2 extractant to raw material mass of 30 : 1. Temperature only marginally affects the extraction efficiency at 50 MPa. The technique of analyzing coffee-bean extracts using SC fluid chromatography combined with mass spectrometry has been developed, allowing one to conduct an express qualitative comparison of the extract compositions, as well as make a qualitative analysis of the triglyceride composition of the lipid fraction.
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