Position: Home > Articles > Preparation and Quality Determination of Metamorphic Egg Lecithin
Journal of Anhui Agricultural Sciences
2012,40
(29)
14481-14482
变质蛋卵磷脂的制备及产品品质测定
作 者：
金萍;秦希杰;王玉田;吴汉东;郭雪松;佟伟
单 位：
辽宁医学院食品科学与工程学院;辽宁医学院基础学院
关键词：
变质蛋;卵磷脂;提取
摘 要：
[目的]建立一种更有效、更经济的以变质蛋黄为原料制备高纯度卵磷脂的方法,并评估产品的质量。[方法]以变质蛋作为原料提取卵磷脂,对变质蛋卵磷脂的提取工艺进行研究,采用经济、简便的有机溶剂法提取,进一步使用10%的ZnCl2沉淀制备卵磷脂,最后用高效液相色谱法对卵磷脂纯度进行检测。[结果]变质蛋提取卵磷脂的工艺条件为乙醇浓度90%,乙醇与正己烷的比例为1∶1,平衡时间为90 min,所得产品纯度为96%。对以上工艺制备的变质蛋黄卵磷脂进行了相关理化指标分析,最终成品的酸值为12 mg KOH/g,过氧化值为5.5 meg/kg,含水量为0.5%,成品可在食品中使用。[结论]该研究对开发变质蛋资源具有重要的现实意义,并可为变质蛋生产卵磷脂的大规模工业化生产及应用提供一定的理论依据。
译 名：
Preparation and Quality Determination of Metamorphic Egg Lecithin
作 者：
JIN Ping et al(College of Food Science and Engineering,Liaoning Medical University,Jinzhou,Liaoning 121000)
关键词：
Metamorphic eggs;Lecithin;Extraction
摘 要：
[Objective] To establish a high-efficient and economical method to prepare high-purity lecithin with metamorphic egg yolk,and evaluate the quality of lecithin products.[Method] With the metamorphic egg yolk as materials to extract lecithin,the extraction technology was studied.The economical and simple organic solvent method was adopted to extract the lecithin,which was purified with 10% ZnCl2,the purity of lecithin was finally determined with HPLC method.[Result] The extraction technology conditions of metamorphic egg were 90% of ethanol concentration,1∶1 of ratio of hexane to ethanol,and 90 min of static layered time,the purity of lecithin extracted under the above conditions was 96%.To analyze the biochemical index of lecithin,its acid value was 12 mg KOH/g,its peroxide value was 5.5 meg/kg,and its moisture content was 0.5%,it can be used in foods.[Conclusion] The study had great practical significance to the development of metamorphic eggs,and also provided theoretical references for the large-scale production and utilization of metamorphic egg lecithin.
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