摘要
目的:优化超声辅助乙醇提取蛋黄卵磷脂的工艺参数,并对提取产品的稳定性和抗氧化活性进行研究。方法:采用响应面方法,优化影响蛋黄卵磷脂的主要参数(液料比、乙醇浓度、时间);运用薄层色谱、红外光谱、气相-质谱联用法分析了卵磷脂结构和脂肪酸组成;并研究了卵磷脂稳定性和抗氧化活性。结果:超声辅助乙醇提取蛋黄卵磷脂最优工艺参数为:液料比15∶1 (mL/g),乙醇浓度92%,提取时间22 min。在此条件下,提取所得卵磷脂含量为375.69 mg/g。薄层色谱和红外光谱确定提取物为蛋黄卵磷脂;气相色谱-质谱联用法检测了蛋黄卵磷脂中脂肪酸组成,主要为油酸、亚油酸、硬脂酸和软脂酸。稳定性和抗氧化活性分析表明,光照和温度影响卵磷脂的抗氧化活性和稳定性,蛋黄卵磷脂的稳定性和抗氧化活性优于大豆卵磷脂。结论:超声辅助乙醇法是一种较好的提取蛋黄卵磷脂的方法,本研究成果为蛋黄卵磷脂的提取、贮藏和综合利用提供了一定的技术支持。
Purpose: To investigate an ultrasound-assisted extraction process for lecithin from egg yolk as well as the properties,including antioxidative ability and storage stability of the lecithin. An ultrasound-assisted extraction process for lecithin from egg yolk and that the property of the lecithin was studied. Methods: Response surface methodology(RSM) was employed to optimize the main parameters(including ratio of liquid to solid,ethanol concentration and extraction time). TLC and FT-IR were employed to determine the structure of lecithin. GC-MS was used to analyze the fatty acids composition of lecithin. The stability and antioxidation properties of lecithin were examined. Results: The parameters of ultrasound-assisted ethanol extraction of lecithin from egg yolk were optimized,and the results were as follows: the ratio of liquid: soild 15 ∶1(m L/g),ethanol concentration 92%,and extraction time 22 min.Under these optimal conditions,375.69 mg/g of lecithin were obtained.Through TLC and FT-IR,the extracts were confirmed to be lecithin. Gas chromatography-mass spectrometry(GC-MS) was employed to determine the fatty acids compositions of in the as-obtained lecithin. It showed that the major unsaturated fatty acids were oleic acid and linoleic acid;saturated fatty acids were palmitic acid and stearic acid.Light and temperature affect the antioxidation and stability of lecithin and lecithin from egg yolk showed better stable and antioxidative capabilities than that from soybean. Conclusions: Ultrasound-assisted ethanol extraction was a suitable procedure for lecithin from egg yolk. The findings are helpful to provide basic information on extraction,storage and utilization of lecithin from egg yolk in future.
作者
何仙玉
黄祎
教小磐
HE Xian-yu;HUANG Yi;JIAO Xiao-pan(Normal School of Dao County in Hunan,Yongzhou 425300,China;College of Life Science and Technology,Beijing University of Chemical Technology,Beijing 100029,China)
出处
《食品工业科技》
CAS
北大核心
2019年第3期185-190,206,共7页
Science and Technology of Food Industry
关键词
蛋黄卵磷脂
响应面法
理化特性
抗氧化
egg yolk lecithin
response surface methodology(RSM)
physicochemical properties
antioxidation
作者简介
何仙玉(1972-),女,硕士研究生,高级讲师,研究方向:功能活性成分、生物教育,E-mail:hxy7028@163.com。
