低温沉淀法提取高纯度蛋黄卵磷脂的工艺研究  

Preparation of high purity egg yolk lecithin via low temperature precipitation method

作　　者：肖文婷[1] 张帆[1] 李燕[2] 范杰平[1] 朱建航[1] 

机构地区：[1]南昌大学环境与化学工程学院低碳生物技术研究中心,江西南昌330031 [2]南昌大学生命与食品科学学院,江西南昌330029

出　　处：《食品工业科技》2013年第15期256-258,263,共4页Science and Technology of Food Industry

摘　　要：以新鲜蛋黄液为主要原料,探讨了卵磷脂提取过程中料液比、己烷-丙酮体积比、冷冻温度对卵磷脂得率及磷脂含量的影响。结合单因素与正交实验分析,获得提取高纯蛋黄卵磷脂的最佳工艺条件:料液比1∶4.5(g/mL),己烷-丙酮体积比1∶2.5,冷冻温度-20℃,此条件下卵磷脂得率为9.37%,磷脂含量为97.68%。经HPLC检测,结果表明:磷脂酰胆碱含量77.42%,磷脂酰乙醇胺含量18.47%,显示了较好的工业应用前景。Lecithin was extracted from fresh duck egg egg yolk- ethanol ratio, hexane- acetone volume ratio yolk liquid.During the extractin processes, factors such as and frozen temperature influencing lecithin yield and total phospholipid content were studied. The optimal extraction conditions were determined by single factors and orthogonal design experiments.It was as follows：the egg yolk-ethanol ratio 1 ：4.5 （g/mL）, hexane-acetone volume ratio 1：2.5 and frozen temperature-20℃, respectively. Under the optimized conditions, the results showed that lecithin yield and phospholipid content were 9.37% and 97.68%, respectively.The HPLC detection indicated that extracted yolk phospholipid had 77.42% of phosphotidylcholine and 18.47% of phosphotidyiethanolamine, suggestincl its feasiblitv for industrial application.

关 键 词：卵磷脂 鸭蛋黄 高纯度 低温沉淀 

分 类 号：TQ645.96[化学工程—精细化工]