变质蛋与新鲜蛋提取粗卵磷脂效果的比较研究

Comparative Study on Lecithin Extraction Effects from the Metamorphic Egg and Fresh Egg

目的本实验以新鲜鸡蛋黄和变质鸡蛋黄为原料,对两种原料蛋卵磷脂提取效果进行了比较研究。方法利用有机溶剂萃取法提取蛋黄卵磷脂,并用薄层色谱法进行鉴定。结果两种原料蛋提取卵磷脂的较佳工艺条件为:乙醇浓度为95%,乙醇与正己烷的比例为1∶1,平衡时间为90 min。结论研究结果表明,两种原料蛋均能提取出卵磷脂,新鲜蛋黄提取粗卵磷脂的含量略高于变质蛋。

Objective To compare the lecithin extraction effects from metamorphic eggs and fresh eggs.Methods In this study,the organic solvent was used for the extraction of egg yolk lecithin from fresh eggs and metamorphic eggs,which would be detected with TLC.Results The appropriate conditions for two kinds of egg yolk lecithin extraction were 95% ethanol concentration,ethanol and n-hexane ratio of 1：1,equilibrium time of 90 mins.Conclusions The results show that both kinds of egg yolks can extract lecithin,and the content of fresh lecithin is higher than that in metamorphic lecithin.