变质蛋卵磷脂的制备及在灌肠制品中应用效果的研究
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摘要
变质蛋包括散黄蛋、泄黄蛋、酸败蛋、黑腐蛋、贴皮蛋。本论文以变质蛋为原料,对何种变质蛋能提取出卵磷脂进行了考察。并对卵磷脂提取的工艺进行研究,进而探讨从变质蛋中提取、纯化卵磷脂的的方法。同时开展了卵磷脂在灌肠制品中的应用实验,进行卵磷脂作为产品改良剂应用的初步研究。
本文首先对何种变质蛋能提取出卵磷脂及变质蛋粗磷脂的提取工艺进行研究,采用经济、简便的有机溶剂法提取,并用定磷法对提取的卵磷脂含磷量进行测定。结果表明:蛋的重量,蛋的比重及蛋液pH值均可以影响卵磷脂的提取效果。变质蛋提取卵磷脂的工艺条件为乙醇浓度为90%,正己烷与乙醇的添加比例为1:1,静止分层时间为90 min。
其次,对硅胶柱层析法纯化卵磷脂的工艺条件进行了研究,探讨了乙醇浓度、上样量、洗脱速度对柱层析法纯化的影响,采用薄层色谱法进行定性收集,用高效液相色谱法进行纯度检测。最后用真空冷冻干燥机对成品进行干燥处理。实验结果表明:洗脱速度为0.3 ml/min;乙醇浓度为95%;上样量为有效柱体积的4%。最终成品的纯度为97.5%。
然后,对以上工艺制备的变质蛋黄卵磷脂进行了相关理化指标分析。最终成品的酸值为12 mg/g,过氧化值为5.5 meg/kg,含水量为0.5%,胆固醇含量为0.14%,成品可用于医药、食品。
最后,进行了自制卵磷脂在灌肠制品中的应用实验。考察了卵磷脂对灌肠制品保油率、成品率因素的影响。结果表明:添加了卵磷脂的产品可以综合提高产品的品质,具有良好的乳化作用,综合各项指标效果,建议卵磷脂在灌肠制品中的使用量在2 g/kg为宜。
Metamorphic egg included scattered yellow egg, discharge yellow egg, rancidity eggs, black rot preserved eggs, stick eggs. This thesis investigated metamorphic eggs as raw materials, and which metamorphic egg is able to extract lecithin is and lecithin extraction technology research, then discussed methods of extraction and purification from metamorphic egg lecithin. Also it promoted application experiment of lecithin in the sausage products, and a product of improver .
Firstly, This paper studied how metamorphic egg is able to extract lecithin and metamorphic egg coarse phospholipids extracting process. It adopts economic and simple organic solvent extraction method.It use determination of lecithin phosphorus in fixing the phosphorus content.Results show that: the egg weight, egg proportion and the egg pH value can affect extraction effect of the lecithin. Extraction technology conditions of metamorphic egg are ethanol concentration is 90%, ratio of hexane and ethanol is1:1, the static layered time is 90min.
Secondly, it studied the technology conditions of purification lecithin by silica gel column chromatography. And probes purification effects about ethanol concentration, the sample weight, and elution speed on column chromatography. Qualitative collected use TLC method. Purity detection use HPLC. Drying processing of products use vacuum freeze-drying machine. Experimental results show that: elution speed is 0.3 ml/min, Ethanol concentration is 95%, The sample weight as valid column volumes is 4%. The final purity is 97.5%.
Then, the analysis related physiochemical index of the egg yolk lecithin with fabrication processes.The final of the acid value is 12 mg/g, peroxide value is 5.5 meg/kg,moisture content is 0.5%,cholesterol is 0.14%.The products can be used for medicine and food.
Finally, this paper aimed at application experiment in the sausage products . Inspects the factors of keep oil ratio, yield, with the lecithin. Results show that: adding lecithin can comprehensively improve the quality of the products, improve factors above. Comprehensive index effect . Suggestions on the usage of lecithin sausage products in 2 g/kg advisable.
本文首先对何种变质蛋能提取出卵磷脂及变质蛋粗磷脂的提取工艺进行研究,采用经济、简便的有机溶剂法提取,并用定磷法对提取的卵磷脂含磷量进行测定。结果表明:蛋的重量,蛋的比重及蛋液pH值均可以影响卵磷脂的提取效果。变质蛋提取卵磷脂的工艺条件为乙醇浓度为90%,正己烷与乙醇的添加比例为1:1,静止分层时间为90 min。
其次,对硅胶柱层析法纯化卵磷脂的工艺条件进行了研究,探讨了乙醇浓度、上样量、洗脱速度对柱层析法纯化的影响,采用薄层色谱法进行定性收集,用高效液相色谱法进行纯度检测。最后用真空冷冻干燥机对成品进行干燥处理。实验结果表明:洗脱速度为0.3 ml/min;乙醇浓度为95%;上样量为有效柱体积的4%。最终成品的纯度为97.5%。
然后,对以上工艺制备的变质蛋黄卵磷脂进行了相关理化指标分析。最终成品的酸值为12 mg/g,过氧化值为5.5 meg/kg,含水量为0.5%,胆固醇含量为0.14%,成品可用于医药、食品。
最后,进行了自制卵磷脂在灌肠制品中的应用实验。考察了卵磷脂对灌肠制品保油率、成品率因素的影响。结果表明:添加了卵磷脂的产品可以综合提高产品的品质,具有良好的乳化作用,综合各项指标效果,建议卵磷脂在灌肠制品中的使用量在2 g/kg为宜。
Metamorphic egg included scattered yellow egg, discharge yellow egg, rancidity eggs, black rot preserved eggs, stick eggs. This thesis investigated metamorphic eggs as raw materials, and which metamorphic egg is able to extract lecithin is and lecithin extraction technology research, then discussed methods of extraction and purification from metamorphic egg lecithin. Also it promoted application experiment of lecithin in the sausage products, and a product of improver .
Firstly, This paper studied how metamorphic egg is able to extract lecithin and metamorphic egg coarse phospholipids extracting process. It adopts economic and simple organic solvent extraction method.It use determination of lecithin phosphorus in fixing the phosphorus content.Results show that: the egg weight, egg proportion and the egg pH value can affect extraction effect of the lecithin. Extraction technology conditions of metamorphic egg are ethanol concentration is 90%, ratio of hexane and ethanol is1:1, the static layered time is 90min.
Secondly, it studied the technology conditions of purification lecithin by silica gel column chromatography. And probes purification effects about ethanol concentration, the sample weight, and elution speed on column chromatography. Qualitative collected use TLC method. Purity detection use HPLC. Drying processing of products use vacuum freeze-drying machine. Experimental results show that: elution speed is 0.3 ml/min, Ethanol concentration is 95%, The sample weight as valid column volumes is 4%. The final purity is 97.5%.
Then, the analysis related physiochemical index of the egg yolk lecithin with fabrication processes.The final of the acid value is 12 mg/g, peroxide value is 5.5 meg/kg,moisture content is 0.5%,cholesterol is 0.14%.The products can be used for medicine and food.
Finally, this paper aimed at application experiment in the sausage products . Inspects the factors of keep oil ratio, yield, with the lecithin. Results show that: adding lecithin can comprehensively improve the quality of the products, improve factors above. Comprehensive index effect . Suggestions on the usage of lecithin sausage products in 2 g/kg advisable.
引文
1.李涛,王天志.卵磷脂的研究进展.中药材,2002,25(10):752-756.
2. William J Stadelman,Owen J Cotteril1 .Egg science and technology fourth edition .Food Products Press,2003,23(2):458-459.
3.迟玉杰.加快禽蛋中高附加值天然产物高效提取与产品开发.食品科学,2002,(8):303-306.
4.朱志伟.第三营养素-卵磷脂.大学化学,2010,(25):77-80.
5. Med.WorldNews,1974,(15):38.
6.秦晓健,马挺军,贾昌喜.大豆卵磷脂抗疲劳活性研究.中国农学通报,2010, (12) 48-50.
7.高兆建,甄宗圆.蛋黄卵磷脂的分离提纯及鉴定研究.肉类工业,2003,(4):l5-18.
8.汪秋安,叶方圆.卵磷脂的开发与应用.广西轻工业,1991,(11):9-12.
9.张秀青,于才渊.高纯卵磷脂的分离提纯方法.粮油加工,2006,(4):45-49.
10. NIelsenH.Insitusolild phase.extraction of pHospHolipids from heat-coagulated egg yolk by organic solvents.Lebensmittel-Wissenschaftund-Technologies,2001,34:526-532.
11.胡巨祥,朱光耀.静脉用卵磷脂的制备.上海医药,2001,22(1):33-34.
12.吴晓英,林影.蛋黄卵磷脂的制备研究.食品科学,2004,25(5):115-119.
13. Lekh Raj Juneja,T suneo Yamane.Shoichi Shimizu.Journal of American Oil Chemistrys’S ociety, 1998,66 (5) :714-717.
14.张炎,谷克仁.金属离子沉淀精制磷脂酰胆碱的最佳工艺条件的研究.中国油脂,2004,29 (3) :44-47.
15.徐晨.大豆卵磷脂的提纯研究.天然产物研究与开发,1998,10 (2) :75-78.
16. Nurhan Turgut Dunford,FeralTemelli.Extraction of PHospHolipids from Canol a with Supe refitieal Carbon Dioxide and Ethanol.JAOCS ,1995,72 (9) :1009-1015.
17. Leyla Teberikler.Selective Extraction of PHospatidylcholine from lecithin by Supercritical Carbon Dioxide/Ethanol Mixtrue.JAOCS,2001,78 (2) :115-18.
18.贺稚非,高兆建.超临界CO2萃取法制备蛋黄卵磷脂的研究.西南农业大学学报.2003,4(8) :283– 286.
19.邵友元,李卫.世界卵磷脂(PC)纯化工艺研究概况.贵州化工,200l,26 (1) :14-l6.
20.李卫.柱层析法分离卵磷脂和脑磷脂.湖北工学院学报,2001,16(2) :63-65.
21.赵彬侠,许晓慧.用柱层析法分离纯化蛋黄卵磷脂.西北大学学报,2003,2 (4) :171-173.
22.崔红斌.大豆生物活性物质的开发与应用.北京.中国轻工业出版社,2001.41-42.
23.韩轶,周扬,赵永芳.卵磷脂的提纯、鉴定及应用.氨基酸和生物资源,2001,23(2):28-31.
24.纪绍梅,辜清吾.用层析法从鸡蛋中提取卵磷脂.中国皮肤性病学杂志,1993,7(2):95.
25. L.KWAN,E.LI-CHAN,N.HELBIG,etal.Fractionation of Water-Solubleand–Insoluble Components from Egg Yolk with Minimum Use of Organic Solvents.Jounol of Food Science,1991,56 (6):1537-1541.
26.徐桂云,常理文.大豆磷脂组成的薄层色谱分析.分析化学,1998(1):81-84.
27.卜延刚,占春瑞,彭建华.保健食品卵磷脂胶囊中卵磷脂含量测定方法的研究.江西化工,2004,(3):156-160.
28.杨玲,何秋霞,叶迎秋,等.HPLC分析大豆磷脂胶囊的磷脂组分.食品科学,2000(5):53-54.
29.夏海涛,安红,刘郁芬,等.大豆磷脂的高效液相色谱分析.分析化学,2001(9):1046-1048.
30.陈卫涛,张德权,张柏林,等.紫外分光光度法测定保健品中卵磷脂的含量.中国粮油学报,2006,21(3):189-191.
31.郑朝华,季一兵,陈玉英.分光光度法测定卵磷脂注射液中卵磷脂的含量.Strait PHarmaccutical,2001,13(4):35-37.
32.王强华,冯玉英.卵磷脂的红外光谱和紫外光谱研究.南京大学学报(自然科学版),1994,17(2):51-53.
33.韩轶,周扬,赵永芳.卵磷脂的提纯、鉴定及应用.氨基酸和生物资源,2001,23(2):28-31.
34.方嘉坚,陈龙.大豆卵磷脂的提纯及表征.杭州应用工程技术学院学报,2000,12(1):24-28.
35.杜先锋,刘承勋.层析法分离纯化卵磷脂.营养学报,1995,17(1):50-52.
36. Ceve Gregor Paltauf,Frit.PHospHolipids.Charact.Metab Nove BiolAppl .AOCS Press,1995,12(3):109-110.
37. Luz E.Palacios, Tong Wang. Extraction of Egg-Yolk Lecithin. JAOCS,2005,11(8):82.
38.赵君哲.肉制品的油脂问题.肉类工业,2002,(10): 10-11.
39.吴晓英,林影.蛋黄卵磷脂的制备研究.食品科学,2004,25(5):115-119.
40.许晓慧,赵斌侠,赵立新.从蛋黄中提取及纯化卵磷脂.食品科学,2006,27(08):129-132.
41.许晓慧,赵斌侠.蛋黄卵磷脂的提取及卵磷脂的纯化工艺研究:西北大学硕士论文,保存地点:西北大学,2002.
42.邵晓芬,张介玲.注射用磷脂的研究.中国油脂,2000,25(5):34-35.
43.李卫,邵友元.高纯度大豆卵磷脂制备研究.中国油脂,2001,26(2):6-8.
44.纪绍梅,皋清吾.用层析法从鸡蛋中提取卵磷脂.中国皮肤性病学杂志,1993,7(2):95.
45.曹栋,裘爱泳,王兴国,等.三氧化二铝柱层析法分离大豆磷脂中磷脂酰胆碱的研究.中国油脂,2001,26(6):51-53.
2. William J Stadelman,Owen J Cotteril1 .Egg science and technology fourth edition .Food Products Press,2003,23(2):458-459.
3.迟玉杰.加快禽蛋中高附加值天然产物高效提取与产品开发.食品科学,2002,(8):303-306.
4.朱志伟.第三营养素-卵磷脂.大学化学,2010,(25):77-80.
5. Med.WorldNews,1974,(15):38.
6.秦晓健,马挺军,贾昌喜.大豆卵磷脂抗疲劳活性研究.中国农学通报,2010, (12) 48-50.
7.高兆建,甄宗圆.蛋黄卵磷脂的分离提纯及鉴定研究.肉类工业,2003,(4):l5-18.
8.汪秋安,叶方圆.卵磷脂的开发与应用.广西轻工业,1991,(11):9-12.
9.张秀青,于才渊.高纯卵磷脂的分离提纯方法.粮油加工,2006,(4):45-49.
10. NIelsenH.Insitusolild phase.extraction of pHospHolipids from heat-coagulated egg yolk by organic solvents.Lebensmittel-Wissenschaftund-Technologies,2001,34:526-532.
11.胡巨祥,朱光耀.静脉用卵磷脂的制备.上海医药,2001,22(1):33-34.
12.吴晓英,林影.蛋黄卵磷脂的制备研究.食品科学,2004,25(5):115-119.
13. Lekh Raj Juneja,T suneo Yamane.Shoichi Shimizu.Journal of American Oil Chemistrys’S ociety, 1998,66 (5) :714-717.
14.张炎,谷克仁.金属离子沉淀精制磷脂酰胆碱的最佳工艺条件的研究.中国油脂,2004,29 (3) :44-47.
15.徐晨.大豆卵磷脂的提纯研究.天然产物研究与开发,1998,10 (2) :75-78.
16. Nurhan Turgut Dunford,FeralTemelli.Extraction of PHospHolipids from Canol a with Supe refitieal Carbon Dioxide and Ethanol.JAOCS ,1995,72 (9) :1009-1015.
17. Leyla Teberikler.Selective Extraction of PHospatidylcholine from lecithin by Supercritical Carbon Dioxide/Ethanol Mixtrue.JAOCS,2001,78 (2) :115-18.
18.贺稚非,高兆建.超临界CO2萃取法制备蛋黄卵磷脂的研究.西南农业大学学报.2003,4(8) :283– 286.
19.邵友元,李卫.世界卵磷脂(PC)纯化工艺研究概况.贵州化工,200l,26 (1) :14-l6.
20.李卫.柱层析法分离卵磷脂和脑磷脂.湖北工学院学报,2001,16(2) :63-65.
21.赵彬侠,许晓慧.用柱层析法分离纯化蛋黄卵磷脂.西北大学学报,2003,2 (4) :171-173.
22.崔红斌.大豆生物活性物质的开发与应用.北京.中国轻工业出版社,2001.41-42.
23.韩轶,周扬,赵永芳.卵磷脂的提纯、鉴定及应用.氨基酸和生物资源,2001,23(2):28-31.
24.纪绍梅,辜清吾.用层析法从鸡蛋中提取卵磷脂.中国皮肤性病学杂志,1993,7(2):95.
25. L.KWAN,E.LI-CHAN,N.HELBIG,etal.Fractionation of Water-Solubleand–Insoluble Components from Egg Yolk with Minimum Use of Organic Solvents.Jounol of Food Science,1991,56 (6):1537-1541.
26.徐桂云,常理文.大豆磷脂组成的薄层色谱分析.分析化学,1998(1):81-84.
27.卜延刚,占春瑞,彭建华.保健食品卵磷脂胶囊中卵磷脂含量测定方法的研究.江西化工,2004,(3):156-160.
28.杨玲,何秋霞,叶迎秋,等.HPLC分析大豆磷脂胶囊的磷脂组分.食品科学,2000(5):53-54.
29.夏海涛,安红,刘郁芬,等.大豆磷脂的高效液相色谱分析.分析化学,2001(9):1046-1048.
30.陈卫涛,张德权,张柏林,等.紫外分光光度法测定保健品中卵磷脂的含量.中国粮油学报,2006,21(3):189-191.
31.郑朝华,季一兵,陈玉英.分光光度法测定卵磷脂注射液中卵磷脂的含量.Strait PHarmaccutical,2001,13(4):35-37.
32.王强华,冯玉英.卵磷脂的红外光谱和紫外光谱研究.南京大学学报(自然科学版),1994,17(2):51-53.
33.韩轶,周扬,赵永芳.卵磷脂的提纯、鉴定及应用.氨基酸和生物资源,2001,23(2):28-31.
34.方嘉坚,陈龙.大豆卵磷脂的提纯及表征.杭州应用工程技术学院学报,2000,12(1):24-28.
35.杜先锋,刘承勋.层析法分离纯化卵磷脂.营养学报,1995,17(1):50-52.
36. Ceve Gregor Paltauf,Frit.PHospHolipids.Charact.Metab Nove BiolAppl .AOCS Press,1995,12(3):109-110.
37. Luz E.Palacios, Tong Wang. Extraction of Egg-Yolk Lecithin. JAOCS,2005,11(8):82.
38.赵君哲.肉制品的油脂问题.肉类工业,2002,(10): 10-11.
39.吴晓英,林影.蛋黄卵磷脂的制备研究.食品科学,2004,25(5):115-119.
40.许晓慧,赵斌侠,赵立新.从蛋黄中提取及纯化卵磷脂.食品科学,2006,27(08):129-132.
41.许晓慧,赵斌侠.蛋黄卵磷脂的提取及卵磷脂的纯化工艺研究:西北大学硕士论文,保存地点:西北大学,2002.
42.邵晓芬,张介玲.注射用磷脂的研究.中国油脂,2000,25(5):34-35.
43.李卫,邵友元.高纯度大豆卵磷脂制备研究.中国油脂,2001,26(2):6-8.
44.纪绍梅,皋清吾.用层析法从鸡蛋中提取卵磷脂.中国皮肤性病学杂志,1993,7(2):95.
45.曹栋,裘爱泳,王兴国,等.三氧化二铝柱层析法分离大豆磷脂中磷脂酰胆碱的研究.中国油脂,2001,26(6):51-53.