超声波辅助提取鸭肝卵磷脂的工艺研究  

Study on ultrasonic-assisted extraction of lecithin from duck liver

作　　者：王道营[1] 张牧晗[1] 程秋菊[1] 卞欢[1] 耿志明[1] 刘芳[1] 诸永志[1] 吴海虹[1] 徐为民[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《食品工业科技》2014年第17期185-190,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31271891);国家农业科技成果转化资金(2012GB2C100165)

摘　　要：本文以鸭肝为实验原料,以超声波辅助提取鸭肝中的卵磷脂。通过控制超声温度、超声时间、乙醇浓度、乙醇用量和超声功率来进行单因素实验,并以卵磷脂提取率为依据,对鸭肝卵磷脂的提取工艺进行响应面优化。实验结果显示,响应面优化得到鸭肝卵磷脂提取的最佳参数为:超声温度35℃,超声时间43min,乙醇浓度95%,乙醇用量17mL。验证实验鸭肝卵磷脂提取率为76.34%。在该工艺条件下鸭肝卵磷脂的提取率达到较高,可以作为工业化生产的加工条件。Duck liver was selected as raw material, and lecithin was extracted with ultrasound-assisted method.The ultrasonic temperature, ultrasonic time, ethanol concentration, ethanol level and ultrasonic power were controlled by single factor experiment, and subsequently response surface methodology was conducted to optimize ultrasonic assisted extraction based on lecithin extraction ratio.The experiment results showed that the optimum condition of ultrasonic-assisted extraction of lecithin from duck liver was achieved at the ultrasonic temperature of 35℃, ultrasonic time of 43min, ethanol concentration of 95% and ethanol volume of 17mL. The validation experiment showed that the duck lecithin extraction ratio was 76.34% ,which indicated a high extraction ratio of lecithin could be obtained,and these extraction conditions could be used for industrial application.

关 键 词：鸭肝 卵磷脂 超声波 响应面 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]