牛乳极性脂质的提取工艺优化及成分鉴定  

Optimization of Extraction Process and Composition Identification of Polar Lipids in Milk

作　　者：刘明真 王彤文 张涛[1] 姜潇潇 刘文正 陶明煊[1] 杨瑶[1] 刘琛[1] 郭宇星[1] LIU Mingzhen;WANG Tongwen;ZHANG Tao;JIANG Xiaoxiao;LIU Wenzheng;TAO Mingxuan;YANG Yao;LIU Chen;GUO Yuxing(School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210000,China)

机构地区：[1]南京师范大学食品与制药工程学院,江苏南京210000

出　　处：《食品工业科技》2022年第1期228-234,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金(31972093);江苏省农业科技自主创新资金(CX(20)3050);泸州老窖-南京师范大学文化与科技创新研究项目。

摘　　要：为更好开发利用牛乳中的乳极性脂质,本文采用氯仿-甲醇浸提法对酪乳粉中的极性脂质进行提取研究。以磷脂含量为指标,通过单因素试验对氯仿-甲醇体积比、液料比、提取温度及提取时间四个影响牛乳极性脂质提取的因素参数进行优化,后利用响应面法筛选最优提取条件,并采用薄层层析对所得样品进行了分析鉴定。结果表明,氯仿-甲醇比为2:1(v/v,%)最优的料液比为1:4(v/v,%),提取温度20℃,提取时间10 min为极性脂质的最优提取条件,在此条件下测得实际提取磷脂含量为(1.647±0.010)mg/g,且存在磷脂酰胆碱、磷脂酰乙醇胺、磷脂酰丝氨酸、神经鞘磷脂等极性脂质。本工艺旨在为乳极性脂质的提取及开发提供研究基础。In order to develop and utilize the milk polar lipids, the chloroform-methanol extraction method was used to extract the polar lipids from buttermilk. The phosphorus content as an index, the condition of chloroform-methanol volume ratio, liquid-to-methanol ratio, extraction temperature and time were optimized by single-factor experiment and the analysis of response surface methodology determined the optimum extraction conditions. The obtained samples were analyzed and identified by thin-layer chromatography(TLC). The results indicated that the optimal extraction conditions for polar lipids were: Chloroform-methanol volume ratio 2:1(v/v, %), 1:4(v/v, %) for the ratio of material to liquid, 20 ℃ for extraction temperature, and 10 min for extraction time. The phospholipid contents in the sample under this extracted condition was(1.647±0.010) mg/g, and there were polar lipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, and sphingomyelin. This process aims to provide a research basis for the extraction and development of milk polar lipids.

关 键 词：酪乳粉 极性脂质 响应面优化 磷脂含量 成分鉴定 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]