蛋黄卵磷脂的制备研究  

Study on Preparation and Quality Analysis of Egg Yolk Lecithin

作　　者：吴晓英[1] 林影[1] 叶倩君[1] 李晶晶[1] 

机构地区：[1]华南理工大学生物工程系,广东广州510640

出　　处：《食品科学》2004年第5期115-119,共5页Food Science

摘　　要：研究了鸡蛋卵黄卵磷脂的制备工艺和产品质量分析。结果表明,使用95%乙醇分三次提取粗卵磷脂效果最佳,可制得卵磷脂含量约为70%的粗卵磷脂,得率约为10%;进一步使用ZnCl2沉淀制备卵磷脂效果最佳,使用10% ZnCl2纯化粗卵磷脂的回收率约为80%,产品中卵磷脂含量达94.25%;薄层层析结果表明,卵磷脂产品只有两个明显的斑点,分别为PC及PE两种成分。分光光度法测得卵磷脂的紫外最大吸收峰在215nm波长处。The preparation approach and quality analysis egg yolk lecithin were discussed in this paper. The 70% rough lecithinfrom fresh egg yolk was extracted three times with ethanol under different conditions and precipitated by acetone. 10% ZnCl2precipitator was used to purify rough lecithin further. About 80% recovery of refined lecithin was obtained, with the content ofphospholipid over 90%. The maximum ultraviolet absorb peak of product occurred at 215nm. The TLC results showed that thelecithin prepared had two clear spots, PC and PE.

关 键 词：鸡蛋 卵黄 卵磷脂 制备工艺 产品质量 得率 乙醇 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]