从大豆粉末中提取卵磷脂的超声辅助萃取新工艺  

Study on ultrasonic extraction of lecithin from soybean powder

作　　者：尤秀丽[1] 李仕原[1] 陈茂林[1] 林清荣[1] 林一诚[1] 

机构地区：[1]漳州师范学院化学与环境科学系,福建漳州363000

出　　处：《应用化工》2011年第2期252-254,257,共4页Applied Chemical Industry

基　　金：漳州师范学院科学研究资助项目(SK08010)

摘　　要：采用超声波为辅助手段,以卵磷脂得率为评价指标,用乙醇提取大豆粉末中卵磷脂。结果表明,最佳提取工艺条件为:乙醇浓度为80%,提取温度为40℃,超声时间为50 min,固液比为1∶3.0(g/mL),萃取次数为2次时,可以有效地提取大豆粉末中卵磷脂达12.85%。Based on ultrasonic method the experimental results were evaluated by the yield of soybean powder lecithin.The lecithin was extracted using ethanol.The optimum extraction parameters were obtained by orthogonal design method.The results indicated that when the concentration of ethanol,temperature,extraction time,ratio of solid to liquid and extraction times were 80%,40 ℃,50 min,1 ∶3.0 and 2,respectively,the lecithin from soybean powder was obtained of 12.85%.

关 键 词：大豆粉末 卵磷脂提取 超声强化 

分 类 号：TS201.1[轻工技术与工程—食品科学]