摘要
本实验以新鲜鸡蛋为原料,通过单因素和L_9(3~4)正交实验,研究不同提取温度、提取时间、乙醇浓度和料液比对蛋黄卵磷脂提取量的影响,探讨丙酮(脱脂)—乙醇(萃取)联合提取法提取蛋黄卵磷脂的最佳工艺。结果表明:提取温度20℃、提取时间60 min、乙醇浓度为92%、料液比为1∶12时,卵磷脂提取量为101.9 mg/g。
In this study, the effects of different extraction temperature, extraction time, ethanol concentration and ratio of material to liquid lecithin on the extraction of egg yolk lecithin were studied by single factor and L9 （3^4） orthogonal experiment. The effects of acetone （degreasing） - ethanol （Extraction） combined extraction method to extract egg yolk lecithin. The results showed that the extraction time was 60 ℃ , the extraction time was 60 rain, the ethanol concentration was 92% and the ratio of material to liquid was 1 ： 12. The lecithin extraction rate was 101.9 mg / g.
作者
李欣
刘欣
Li Xin Liu Xin(Shenyang Institute of Technology, Shenyang 113112, China)
出处
《现代食品》
2017年第12期98-99,共2页
Modern Food
关键词
蛋黄卵磷脂
提取工艺
乙醇
Egg yolk lecithin
Extraction process
Ethanol
