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蛋黄卵磷脂的制备研究

作  者:
吴晓英;林影;叶倩君;李晶晶
单  位:
华南理工大学生物工程系
关键词:
卵黄;卵磷脂;有机溶剂;金属盐沉淀剂;制备
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。
译  名:
Study on Preparation and Quality Analysis of Egg Yolk Lecithin
作  者:
WU Xiao-ying,LIN Ying,YE Qian-jun,LI Jing-jing(Department of Bioengineering, South China University of Technology, Guangzhou 510640, China)
关键词:
egg yolk;lecithin;organic solvent;metal salt precipitant;extraction;purification
摘  要:
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.

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