食品科学 ›› 2009, Vol. 30 ›› Issue (2 ): 25-28.doi: 10.7506/spkx1002-6630-200902001

• 工艺技术 •    下一篇

鸡蛋黄卵磷脂提取方法的比较研究

袁江兰,康 旭,黄红霞   

  1. 湖北工业大学生物工程学院
  • 收稿日期:2008-01-05 修回日期:2008-05-19 出版日期:2009-01-15 发布日期:2010-12-29
  • 通讯作者: 袁江兰 E-mail:jlyuan1229@163.com
  • 基金资助:

    湖北省教育厅重点项目(D200614011)

Comparative Study on Extraction Methods of Lecithin from Egg Yolk

YUAN Jiang-lan,KANG Xu,HUANG Hong-xia   

  1. (College of Biological Engineering, Hubei University of Technology, Wuhan 430064, China)
  • Received:2008-01-05 Revised:2008-05-19 Online:2009-01-15 Published:2010-12-29
  • Contact: YUAN Jiang-lan E-mail:jlyuan1229@163.com

摘要:

本实验利用超临界CO2- 乙醇夹带剂萃取法、超临界CO2- 无夹带剂萃取法和溶剂萃取法提取了鸡蛋黄卵磷脂,并对三种方法的卵磷脂提取效果进行了比较研究。结果表明:三种方法提取的卵磷脂均含有部分杂质,其中超临界CO2- 乙醇夹带剂萃取法所得卵磷脂杂质含量较低,卵磷脂含量高。超临界CO2- 乙醇夹带剂萃取法是提取蛋黄卵磷脂的较为理想的方法,其较佳工艺条件为:以无水乙醇为夹带剂,在40℃、20MPa 下提取1.5h。

关键词: 鸡蛋黄, 卵磷脂, 超临界萃取, 溶剂萃取, 夹带剂

Abstract:

The technologies of supercritical fluid extraction (SCF) with cosolvent or not and solvent extraction were applied to extract lecithin from egg yolk. The technics and extracting effect of three technologies were studied contrastively, and consequently the optimum method and technics were obtained. Three-level orthogonal array design was used to detect the technics parameters of SCF. Ultraviolet scanning (UV) and thin layer chromatography (TLC) were utilized to measure lecithin qualitatively and quantificationally. All extracts with the three methods contain impurity, of which SCF with cosolvent has the least impurity and its extraction rate is the highest, so SCF with cosolvent is considered as the optimum one among three extraction processes of lecithin. The appropriate conditions by SCF with cosolvent are 40 ℃, 20 MPa and 1.5 h under ethanol as carrier.

Key words: egg yolk, lecithin, supercritical extraction, solvent extraction, cosolvent

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