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

LIU Mingzhen; WANG Tongwen; ZHANG Tao; JIANG Xiaoxiao; LIU Wenzheng; TAO Mingxuan; YANG Yao; LIU Chen; GUO Yuxing

doi:10.13386/j.issn1002-0306.2021050024

Volume 43 Issue 1

Dec. 2021

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Science and Technology of Food Industry > 2022 > 43(1): 228-234. > DOI: 10.13386/j.issn1002-0306.2021050024

LIU Mingzhen, WANG Tongwen, ZHANG Tao, et al. Optimization of Extraction Process and Composition Identification of Polar Lipids in Milk[J]. Science and Technology of Food Industry, 2022, 43(1): 228−234. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050024.

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

School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210000, China

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Received Date: May 07, 2021
Available Online: November 05, 2021

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Abstract

Abstract

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.
- buttermilk powder,
- polar lipids,
- response surface optimization,
- phospholipid contents,
- ingredient identification

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