综合设计性实验提升学生创新能力探索——以蛋黄卵磷脂的提取与鉴定为例  

Exploration of Improving Students’Innovative Abilities by Comprehensive Design Experiments——A Case Study of The Extraction and Identification of Egg Yolk Lecithin

作　　者：王德信 杨晓莹 WANG De-xin;YANG Xiao-ying(School of Agriculture and Bioengineering, Heze University, Heze Shandong 274015, China;Editorial Department of Journal of Heze University, Heze University, Heze Shandong 274015, China)

机构地区：[1]菏泽学院农业与生物工程学院,山东菏泽274015 [2]菏泽学院学报编辑部,山东菏泽274015

出　　处：《菏泽学院学报》2021年第2期132-135,共4页Journal of Heze University

基　　金：山东省重点研发计划项目(2019GNC106113);菏泽学院实验教学改革项目(2018428);菏泽学院教学改革项目(2018218)。

摘　　要：蛋黄中卵磷脂含量较高,但目前提取工艺不稳定,提取液类型、料液比、温度及时间是严重影响卵磷脂提取效率的重要因素,采用正交试验设计方法优化从鸡蛋黄中提取卵磷脂的实验条件,结果表明在利用乙醇和乙醚比例为5∶1的混合物,60℃浸提30 min,卵磷脂得率可达45.1%,该研究为蛋黄卵磷脂的提取提供理论依据.训练学生掌握多因素实验设计方法,提升学生实验设计水平及综合创新能力,同时掌握抽滤等实验技能,激发学生对实验课程的学习兴趣.The lecithin content in yolk is high,but the extraction technology is not stable at present.The type of extract,ratio of material to liquid,temperature and time are the important factors that seriously affect the extraction efficiency.The results show that the lecithin yield is 45.1%by extracting the mixture of ethanol and ether at 5:1 and extracting for 30min at 60℃.The study provides theoretical basis for the extraction of lecithin from yolk,and trains students to master the multi factor experimental design method,improve the level of experimental design and comprehensive innovation abilities,obtain the experimental skills like filtration skill and stimulate their interest in the study of experimental courses.

关 键 词：设计性实验 正交设计 卵磷脂 提取 创新能力 

分 类 号：G642[文化科学—高等教育学] TS253.4[文化科学—教育学]