溶剂法从鸡蛋黄粉中分离得到脱油蛋黄粉的工艺研究
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摘要
目的:探究以干蛋黄粉为原料,用溶剂法制备脱油蛋黄粉的最佳温度、最佳提取溶剂用量、最佳提取时间;并对制备的脱油蛋黄粉进行评价;方法:通过正交实验法,设计三因素三水平的正交试验,考察不同条件对干蛋黄粉的脱油效果,并考察从脱油蛋黄粉中提取得到的蛋黄卵磷脂的乳化性能;结果:选用丙酮为提取溶剂;最佳提取参数为:6倍量(V/M)溶剂,提取温度40℃,提取时间60min;采用丙酮脱油得到的蛋黄粉,经过进一步提取之后得到PC含量为81.23%的蛋黄卵磷脂;采用该蛋黄卵磷脂作为乳化剂制备的脂肪乳的平均粒径为198.9 nm,粒径分布指数PDI为0.020,ζ电位值为-32.76 mV,乳剂灭菌前后稳定性良好。结论:采用丙酮溶剂法可最大程度上提取蛋黄粉中蛋黄油,又不会因温度过高破坏卵磷脂的乳化性能。
Objective: To explore the optimum process parameters such as optimum temperature, optimum extraction solvent's consumption, optimum extraction time of extracting deoiled yolk powder from egg yolk powder by using the solvent method, and to evaluate the prepared deoiled egg yolk powder. Method:Three-factor and three-level orthogonal experiments were designed by orthogonal experiment to investigate the deoiling effect of different conditions on dried egg yolk powder, and the emulsifying properties of egg yolk lecithin extracted from deoiled egg yolk powder were investigated. Results: acetone was selected for the extraction of solvent; the optimal extraction parameters are: 6 times(V/M) solvent, extraction temperature 40 ℃, extraction time 60 min; the yolk powder obtained by deoiling with acetone was further extracted to obtain lecithin with PC content of 81.23 %; the fat emulsion prepared by using the egg yolk lecithin as an emulsifier has an average particle diameter of 198.9 nm, a particle size distribution index PDI of 0.020, and a zeta potential value of-32.76 mV, and the emulsion has good stability before and after sterilization. Conclusion: The acetone solvent method can extract the egg oil in egg yolk powder to the greatest extent, and it will not destroy the emulsification performance of lecithin due to excessive temperature.
Objective: To explore the optimum process parameters such as optimum temperature, optimum extraction solvent's consumption, optimum extraction time of extracting deoiled yolk powder from egg yolk powder by using the solvent method, and to evaluate the prepared deoiled egg yolk powder. Method:Three-factor and three-level orthogonal experiments were designed by orthogonal experiment to investigate the deoiling effect of different conditions on dried egg yolk powder, and the emulsifying properties of egg yolk lecithin extracted from deoiled egg yolk powder were investigated. Results: acetone was selected for the extraction of solvent; the optimal extraction parameters are: 6 times(V/M) solvent, extraction temperature 40 ℃, extraction time 60 min; the yolk powder obtained by deoiling with acetone was further extracted to obtain lecithin with PC content of 81.23 %; the fat emulsion prepared by using the egg yolk lecithin as an emulsifier has an average particle diameter of 198.9 nm, a particle size distribution index PDI of 0.020, and a zeta potential value of-32.76 mV, and the emulsion has good stability before and after sterilization. Conclusion: The acetone solvent method can extract the egg oil in egg yolk powder to the greatest extent, and it will not destroy the emulsification performance of lecithin due to excessive temperature.
引文
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[3]黄建军,王澄谦,葛发欢,等.300 L×3超临界CO2萃取釜萃取蛋黄油工艺条件的研究[J],中药材,2014,37(08):1482-1483.
[4]张民,胡云翔,孙学文,等.超(亚)临界丙烷萃取蛋黄卵磷脂-由实验室走向工业化[J].食品工业科技杂志,2006(01):152-154.
[5]康世宗.蛋黄粉制备甘油磷脂酰胆碱的工艺研究[D].河南工业大学,2018.
[6]李梦龙,卢晓明,任发政,等.热处理对蛋黄卵磷脂提取的影响[J].,中国食品学报,2013,13(09):119-119.
[7]徐明明,吕晶,方欣欣,等.蛋黄卵磷脂和蛋黄磷脂酰胆碱的组成与结构分析[J].中国药师,2014,17(10):1669-1672.
[8]欧恩谊.应用IKA分散设备在脂肪乳制备中有效降低卵磷脂的颗粒粒径[J].分析仪器,2013(06):108-110.
[9]汤继珍,王红芸,郑文平,等.色差计法测定溶液颜色[J].科技资讯,2017,15(23):185-186+188.