酵母磷脂的制备与组分分析

Preparation and components analysis of phospholipids from yeast

酵母磷脂是从酵母中提取的磷脂类混合物,是全新的磷脂来源,具有重要的研究价值。文章以酿酒酵母CCTCC M2016418为原料,通过对提取溶剂筛选,不同料液比和混合溶剂萃取优化,建立了酵母磷脂提取和制备工艺,并与大豆磷脂组分进行了比较。结果显示,采用料液比为1∶10(g∶mL),乙醇与石油醚依次萃取的方法,最高酵母磷提取率为31.09%。组分分析表明大豆磷脂中磷脂酰胆碱和多不饱和脂肪酸质量分数是酵母磷脂的2.19倍和13.67倍,酵母磷脂中磷脂酰乙醇胺和单不饱和脂肪酸质量分数是大豆磷脂的1.45倍和1.27倍,预示2种磷脂不同的应用效果。

Yeast phospholipids,a mixture of phospholipids extracted from yeast,are a new source of phospholipids with important research value.In this paper,the extraction and preparation process of yeast phospholipids were obtained by screening the extraction solvent,different solid-liquid ratio and mixed solvent extraction based on Saccharomyces cerevisiae CCTCC M2016418.The results showed that a high yield of 31.09%yeast phospholipids was reached using the solid-liquid ratio 1∶10(g∶mL)and ethanol-petroleum ether extraction in sequence.The components analysis suggested that the content of phosphatidylcholine and polyunsaturated fatty acid in soybean phospholipids were higher than the yeast phospholipids with fold values of 2.19 and 13.67.Importantly,the content of phosphatidylethanolamine and monounsaturated fatty acid in yeast phospholipids were higher than soybean phospholipids with fold values of 1.45 and 1.27.These results indicated that the different application effects of the two phospholipids.