摘要
研究利用微波辅助法萃取鸡蛋黄中卵磷脂的新工艺。以无水乙醇-石油醚二元混合溶剂为提取剂,采用单因素试验和正交试验考察溶剂组成、液料比、微波辐射功率、辐射时间对卵磷脂得率的影响,得到最佳工艺条件为:无水乙醇∶石油醚(V/V)4∶1,液料比(V/m)5∶1,微波辐射功率640W,辐射时间60s,磁力搅拌40min,得率达9.357%。比较5种不同萃取工艺,微波辅助萃取工艺和微波-超声波协同萃取工艺卵磷脂得率高,明显缩短提取时间,大大简化了提取工艺。
The extraction of lecithin from egg yolk by microwave-assisted technology was studied by adopting a single factor experiment and an orthogonal experiment.With the use of ethanol and petroleum ether as the extraction solvent,such factors as the ratio of ethanol and petroleum ether,the ratio of extraction solvent to material,the microwave radiation power and time were studied on the yield of lecithin in the experiment.The optimal conditions were obtained as follows：The ratio of ethanol and petroleum ether 4∶1（V/V）,the ratio of extraction solvent to material 5∶1（V/m）,the radiation power 640W,the radiation time 60s,magnetic stirring for 40min and the yield of lecithin is up to 9.357%.Compared with five different extraction methods,the results showed that the yield of lecithin was high by microwave-assisted extraction or microwave-ultrasonic synergistic extraction.Besides,the extraction time was shorten obviously and the extraction process was also simplified greatly.
出处
《食品与机械》
CSCD
北大核心
2010年第6期110-112,152,共4页
Food and Machinery
关键词
微波
超声波
微波-超声波
萃取
卵磷脂
microwave
ultrasonic
microwave-ultrasonic
extraction
lecithin
