Abstract
Extraction of piperine and volatile compounds from black pepper was carried out with liquid carbon dioxide (L-CO2) at the pressure of 70-200kg/cmcm2 and 20°C, and then the effect of ethanol as an entrainer was investigated. Volatile compounds were extracted with small amount of L-CO2, and recovery was about the same as the case of using supercritical carbon dioxide (SC-CO2) at 300kg/cm2 and 40°C. With an increase of the ethanol concentration (0.5-2.0 w/w%), the recovery ratio of piperine with L-CO2 increased, and the amount of CO2 used in order to obtain the same recovery ratio of piperine decreased. The amount of CO2 used and the recovery ratio of piperine with SC-CO2 was the same as the case of extraction with L-CO2.
