Optimization of the Supercritical CO2 Extraction Process and Composition Analysis of the Fat-soluble Components of Highland Barley Brewer’s Spent Grains
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Abstract:
The fat-soluble components of highland barley brewer’s spent grains were extracted via supercritical CO2 extraction, and the optimal extraction conditions were determined using single factor and response surface experiments. The composition and content of fatty acids and sterols in the fat-soluble components of brewer’s spent grains were analyzed using gas chromatography-mass spectrometry (GC-MS). The optimal extraction conditions for the fat-soluble components of highland barley brewer’s spent grains were as follows: loading coefficient, 0.6; extraction pressure, 25 MPa; extraction temperature, 40 ℃; and extraction time, 120 min, which led to an extraction rate of 5.50%. According to spectral analysis and peak area normalization method, 18 types of fatty acids were isolated and identified from the fat-soluble components of brewer’s spent grains, mainly linoleic acid, palmitic acid, and oleic acid. The content of unsaturated fatty acids (USFA) was 67.09%, that of monounsaturated fatty acid (MUFA) was 19.66%, and that of polyunsaturated fatty acid (PUFA) was 47.43%. Nine sterols were isolated and identified as fat-soluble components. β-sitosterol accounted for the highest relative content (52.78%), followed by camphorol (12.80%) and stigmasterol (5.10%). This study may provide a theoretical basis for the in-depth development and high-value utilization of highland barley brewer’s spent grains.
