摘要
本实验利用超临界CO2-乙醇夹带剂萃取法、超临界CO2-无夹带剂萃取法和溶剂萃取法提取了鸡蛋黄卵磷脂,并对三种方法的卵磷脂提取效果进行了比较研究。结果表明:三种方法提取的卵磷脂均含有部分杂质,其中超临界CO2-乙醇夹带剂萃取法所得卵磷脂杂质含量较低,卵磷脂含量高。超临界CO2-乙醇夹带剂萃取法是提取蛋黄卵磷脂的较为理想的方法,其较佳工艺条件为:以无水乙醇为夹带剂,在40℃、20MPa下提取1.5h。
The technologies of supercritical fluid extraction (SCF) with cosolvent or not and solvent extraction were applied to extract lecithin from egg yolk. The technics and extracting effect of three technologies were studied contrastively,and consequently the optimum method and technics were obtained. Three-level orthogonal array design was used to detect the technics parameters of SCF. Ultraviolet scanning (UV) and thin layer chromatography (TLC) were utilized to measure lecithin qualitatively and quantificatio...
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第2期25-28,共4页
Food Science
基金
湖北省教育厅重点项目(D200614011)
关键词
鸡蛋黄
卵磷脂
超临界萃取
溶剂萃取
夹带剂
egg yolk
lecithin
supercritical extraction
solvent extraction
cosolvent
