超声微波协同萃取鸡蛋卵磷脂的工艺优化  

Technology Optimization on Ultrasonic Wave and Microwave Synergistic Extraction on Egg Lecithin

作　　者：张椿 吴昊[1,2] 周旋 李娟[1] ZHANG Chun;WU Hao;ZHOU Xuan;LI Juan(Chemical Engineering Institute,Xuzhou College of Industrial Technology,Xuzhou 221140,Jiangsu,China;Chemical Engineering Institute,China University of Mining and Technology,Xuzhou 221116,Jiangsu,China)

机构地区：[1]徐州工业职业技术学院化学工程技术学院,江苏徐州221140 [2]中国矿业大学化工工程学院,江苏徐州221116

出　　处：《食品研究与开发》2018年第7期42-46,共5页Food Research and Development

基　　金：江苏省大学生创新创业训练计划项目(201713107006Y);徐州市生化资源综合利用与清洁生产重点实验室开放课题(XGY 20160406010);江苏省高职院校教师专业带头人高端研修(2017GRFX053)

摘　　要：采用超声微波协同作用对鸡蛋卵磷脂的提取工艺进行优化,探讨提取时间、乙醇浓度、超声微波功率、料液比4个单因素对卵磷脂得率的影响,通过四因素三水平正交试验设计分析,得出鸡蛋卵磷脂的最佳提取工艺条件为时间40 s、乙醇浓度70%、功率700 W、料液比1∶4(g/mL),此时卵磷脂得率达到7.5%。Using ultrasonic microwave synergistic effect on the extraction of egg lecithin was optimized to investigate the extraction time,ethanol concentration,ultrasonic power,solid-liquid ratio of four single factors on the yield of lecithin,through the orthogonal experiment design of four factors and three levels of analysis,the optimum extraction conditions of egg lecithin for time 40 s,power 700 W,70%ethanol concentration,solidliquid ratio was 1颐4(g/mL),the yield of lecithin was up to 7.5%.

关 键 词：鸡蛋卵磷脂 超声微波萃取 得率 优化 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]