The vapor-liquid equilibrium data for carbon dioxide and fish oil system, which are important in studying the extraction and separation condition of fish oil using supercritical carbon dioxide, were measured at 313-353 K and 20-35 MPa. The effects of temperature and pressure on the solubility and selectivity of fish oil are discussed. The solubility of fish oil in supercritical carbon dioxide increases with an increase in pressure and a decrease in temperature. On the other hand, the selectivity of lipids and triglycerides, which come from fish oil, in supercritical carbon dioxide increases with a decrease in pressure and an increase in temperature. It is noted that the fractional separation of triglycerides is possible with supercritical carbon dioxide.
