丙酮萃取蛋黄磷脂工艺研究  

The technology research on the acetone extraction of egg yolklecithin

作　　者：康世宗 谷克仁[1] 刘国红 李招[1] 

机构地区：[1]河南工业大学,河南郑州450001 [2]中粮粮油工业(黄冈)有限公司,湖北黄冈438000

出　　处：《粮食与食品工业》2017年第4期36-39,共4页Cereal & Food Industry

摘　　要：研究了以磷脂酰胆碱萃取率为指标,利用正交试验优化丙酮萃取蛋黄磷脂工艺中料液比、萃取温度、萃取时间等参数,并考察了超声对磷脂酰胆碱萃取率的影响。得到最佳萃取条件:不超声,萃取温度20℃,料液比1∶7,萃取时间70 min。在最佳条件下,PC萃取率可达96.955%。The process of the extraction of egg yolk lecithin with acetone was studied. The effects of time, temperature, solid-liquid ratio and uhrasonic on the extraction rate of phos- phatidylcholine were investigated and optimized in orthogonal experiments. The orthogonal test results show that the optimum technological conditions are as follows., without ultrasonic, extraction temperature 20℃, solid-liquid ratio 1 ： 7, extraction time 70 rain. Under these condi tions, the extraction rate of phosphatidylcholine is 96. 955%.

关 键 词：蛋黄粉 磷脂酰胆碱 丙酮 萃取 

分 类 号：TS201[轻工技术与工程—食品科学]