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MEAT RESEARCH
2007
(1)
18-20
微波辅助萃取鹌鹑蛋黄卵磷脂研究
作 者：
李英妹;黄群;麻成金;黄诚;马美湖
单 位：
吉首大学食品科学研究所
关键词：
鹌鹑蛋黄;卵磷脂;微波;萃取;工艺条件
摘 要：
研究相关因素,如萃取液pH值、料液比、微波辐射功率与时间等,对微波辅助萃取鹌鹑蛋黄卵磷脂效果的影响。以鹌鹑蛋黄为原料,95%无水乙醇为萃取剂,在单因素水平试验的基础上进行正交试验,优化微波辅助萃取鹌鹑蛋黄卵磷脂最佳工艺条件:95%乙醇的pH值8.5,料液比1:4,辐射功率650W,辐射时间40s.
译 名：
Studies on Extraction of Lecithin from Quail's Egg Yolk with Microwave
作 者：
Li Yingmei Huang Qun Ma Chengjin Huang Cheng Ma Meihu
关键词：
Quail’s egg yolk,lecithin,microwave,extraction,technology condition
摘 要：
Such factors as extraction solvent pH value,theratio of material to extraction solve,ntmicrowaveradiation power and time are studied in the extrac-tion of lecithin from Quai’ls egg yolk with microwave.Using Quail’s egg yolk as material and 95% absoluteethyl alcohol as extraction solvent,the orthogonalexperiment was made on the basis of signal factorexperiments to optimize the lecithin extractiontechnology from Quai’ls egg yolk with microwave.The result showed that the optimum technology was:extraction solvent pH value 8.5,the ratio of mate-rial to extraction solvent 1:4,radiating 40s at650W.
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