Study on Optimization of Extraction Technology of Egg Yolk Lecithin by Uniform Design Method

Abstract

Abstract: Through single factor test and uniform design,the factors affecting the extraction rate of egg yolk lecithin such as acetone volume,extraction time of acetone,ratio of alcohol to acetone-insoluble substance,extraction time of alcohol,concen-tration of alcohol and temperature were investigated. The optimized technological parameters are as follows: ratio of egg yolk powder to acetone 9:1,extraction time of acetone 60 min,ratio of alcohol to acetone-insoluble substance 11:1,concentration of alcohol 95%,extraction temperature 35 ℃ and extraction time of alcohol 2 h.

Key words: egg yolk lecithin, uniform design, extraction technology

HUANG Jin-Zhi, LIN Song-Yi, GONG Xin-Tong, LI Dan, LIU Jing-Bo. Study on Optimization of Extraction Technology of Egg Yolk Lecithin by Uniform Design Method[J]. FOOD SCIENCE, 2008, 29(10): 257-259.

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Study on Optimization of Extraction Technology of Egg Yolk Lecithin by Uniform Design Method

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