摘要
以鸡蛋黄为原料,采用乙醇提取法提取其中的卵磷脂,设计了四因素正交试验。结果表明,在蛋白酶添加量0.06%,乙醇浓度90%,提取温度25℃,提取时间60min条件下,提取卵磷脂效果最佳。
This paper studies the ethanol extraction method to extract the lecithin from egg yolk, the orthogonal experiment showed that the optimum conditions extraction were as follows： the amount of protease was 0.06%, ethanol concentration was 90%, extraction temperature was 25qC, extraction time 60 min.
出处
《食品工业》
北大核心
2010年第2期49-50,共2页
The Food Industry
基金
辽宁省教育厅科技研究项目资助(2009A484)
关键词
卵磷脂
提取
研究
lecithin
extraction
study
