• EI
  • Scopus
  • 中国科技期刊卓越行动计划项目资助期刊
  • 北大核心期刊
  • DOAJ
  • EBSCO
  • 中国核心学术期刊RCCSE A+
  • 中国精品科技期刊
  • JST China
  • FSTA
  • 中国农林核心期刊
  • 中国科技核心期刊CSTPCD
  • CA
  • WJCI
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
中国精品科技期刊2020

超声辅助提取蛋黄卵磷脂工艺优化及其理化特性研究

何仙玉, 黄祎, 教小磐

何仙玉, 黄祎, 教小磐. 超声辅助提取蛋黄卵磷脂工艺优化及其理化特性研究[J]. 食品工业科技, 2019, 40(3): 185-190,206. DOI: 10.13386/j.issn1002-0306.2019.03.030
引用本文: 何仙玉, 黄祎, 教小磐. 超声辅助提取蛋黄卵磷脂工艺优化及其理化特性研究[J]. 食品工业科技, 2019, 40(3): 185-190,206. DOI: 10.13386/j.issn1002-0306.2019.03.030
HE Xian-yu, HUANG Yi, JIAO Xiao-pan. Ultrasonic-assisted Extraction of Lecithin from Egg Yolk and Its Physicochemical Properties[J]. Science and Technology of Food Industry, 2019, 40(3): 185-190,206. DOI: 10.13386/j.issn1002-0306.2019.03.030
Citation: HE Xian-yu, HUANG Yi, JIAO Xiao-pan. Ultrasonic-assisted Extraction of Lecithin from Egg Yolk and Its Physicochemical Properties[J]. Science and Technology of Food Industry, 2019, 40(3): 185-190,206. DOI: 10.13386/j.issn1002-0306.2019.03.030

超声辅助提取蛋黄卵磷脂工艺优化及其理化特性研究

详细信息
    作者简介:

    何仙玉(1972-),女,硕士研究生,高级讲师,研究方向:功能活性成分、生物教育,E-mail:hxy7028@163.com。

  • 中图分类号: TS253.4

Ultrasonic-assisted Extraction of Lecithin from Egg Yolk and Its Physicochemical Properties

  • 摘要: 目的:优化超声辅助乙醇提取蛋黄卵磷脂的工艺参数,并对提取产品的稳定性和抗氧化活性进行研究。方法:采用响应面方法,优化影响蛋黄卵磷脂的主要参数(液料比、乙醇浓度、时间);运用薄层色谱、红外光谱、气相-质谱联用法分析了卵磷脂结构和脂肪酸组成;并研究了卵磷脂稳定性和抗氧化活性。结果:超声辅助乙醇提取蛋黄卵磷脂最优工艺参数为:液料比15:1 (mL/g),乙醇浓度92%,提取时间22 min。在此条件下,提取所得卵磷脂含量为375.69 mg/g。薄层色谱和红外光谱确定提取物为蛋黄卵磷脂;气相色谱-质谱联用法检测了蛋黄卵磷脂中脂肪酸组成,主要为油酸、亚油酸、硬脂酸和软脂酸。稳定性和抗氧化活性分析表明,光照和温度影响卵磷脂的抗氧化活性和稳定性,蛋黄卵磷脂的稳定性和抗氧化活性优于大豆卵磷脂。结论:超声辅助乙醇法是一种较好的提取蛋黄卵磷脂的方法,本研究成果为蛋黄卵磷脂的提取、贮藏和综合利用提供了一定的技术支持。
    Abstract: Purpose:To investigate an ultrasound-assisted extraction process for lecithin from egg yolk as well as the properties, including antioxidative ability and storage stability of the lecithin. An ultrasound-assisted extraction process for lecithin from egg yolk and that the property of the lecithin was studied. Methods:Response surface methodology (RSM) was employed to optimize the main parameters (including ratio of liquid to solid, ethanol concentration and extraction time). TLC and FT-IR were employed to determine the structure of lecithin. GC-MS was used to analyze the fatty acids composition of lecithin. The stability and antioxidation properties of lecithin were examined. Results:The parameters of ultrasound-assisted ethanol extraction of lecithin from egg yolk were optimized, and the results were as follows:the ratio of liquid:soild 15:1 (mL/g), ethanol concentration 92%, and extraction time 22 min. Under these optimal conditions, 375.69 mg/g of lecithin were obtained. Through TLC and FT-IR, the extracts were confirmed to be lecithin. Gas chromatography-mass spectrometry (GC-MS) was employed to determine the fatty acids compositions of in the as-obtained lecithin. It showed that the major unsaturated fatty acids were oleic acid and linoleic acid;saturated fatty acids were palmitic acid and stearic acid. Light and temperature affect the antioxidation and stability of lecithin and lecithin from egg yolk showed better stable and antioxidative capabilities than that from soybean. Conclusions:Ultrasound-assisted ethanol extraction was a suitable procedure for lecithin from egg yolk. The findings are helpful to provide basic information on extraction, storage and utilization of lecithin from egg yolk in future.
  • 期刊类型引用(8)

    1. 吴盼盼,王春贺,姜晓菊,岳云飞,王常禹. HPLC-ELSD法测定卵磷脂片中的磷脂酰乙醇胺和蛋黄磷脂酰胆碱. 中国医药工业杂志. 2024(02): 271-274+282 . 百度学术
    2. 于春晖,李博. 超声联合酶解技术制备高溶解性蛋黄颗粒粉. 食品科学. 2024(21): 245-253 . 百度学术
    3. 何峻宇. 蛋黄油源流 制取方法以及脉络研究. 光明中医. 2023(21): 4305-4308 . 百度学术
    4. 王德信,杨晓莹. 综合设计性实验提升学生创新能力探索——以蛋黄卵磷脂的提取与鉴定为例. 菏泽学院学报. 2021(02): 132-135 . 百度学术
    5. 朱帅,黄梦玲,樊俐,杨瑞鹏,张敏,刘云. 富含不饱和脂肪酸蛋黄磷脂酰胆碱的提取与分子结构分析. 粮油食品科技. 2020(03): 10-17 . 百度学术
    6. 黄瑾,王鑫,吴海虹,张新笑,邹烨,孙卫青,王道营,徐为民. 卵磷脂的提取、鉴定与应用的研究进展. 食品工业科技. 2020(24): 338-343+353 . 本站查看
    7. 严喜鸾,朱世斌,李奕潼,朱建航. 蛋白酶辅助提取卵磷脂工艺优化. 南昌大学学报(理科版). 2019(03): 251-256 . 百度学术
    8. 孙静,张巍,张梦珂,梁振华,杜金平. 鸭蛋黄中卵磷脂的提取工艺优化. 食品安全质量检测学报. 2019(21): 7311-7315 . 百度学术

    其他类型引用(3)

计量
  • 文章访问数: 
  • HTML全文浏览量: 
  • PDF下载量: 
  • 被引次数: 11
出版历程
  • 收稿日期:  2018-06-08
  • 网络出版日期:  2020-11-12
  • 刊出日期:  2019-01-31

目录

    /

    返回文章
    返回