食品与发酵工业 >

2023 , Vol. 49 >Issue 7: 212 - 217

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031386

研究报告

乙醇对蛋黄磷脂提取纯度及蛋黄粉溶解度的影响

  • 高洁 ,
  • 祁立波 ,
  • 林松毅 ,
  • 鲍志杰
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  • (大连工业大学 食品学院,国家海洋食品工程技术研究中心,辽宁 大连,116034)
硕士研究生(鲍志杰副教授为通信作者,E-mail:zhijie_bao@163.com)

收稿日期: 2022-03-03

  修回日期: 2022-04-13

  网络出版日期: 2023-04-28

基金资助

国家自然科学基金青年项目(32001725)

收起

Effect of ethanol on extraction purity of egg yolk phospholipids and solubility of egg yolk powder

  • GAO Jie ,
  • QI Libo ,
  • LIN Songyi ,
  • BAO Zhijie
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  • (School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2022-03-03

  Revised date: 2022-04-13

  Online published: 2023-04-28

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摘要

为提高蛋黄磷脂提取纯度及探究不同乙醇洗脱次数对副产物脱脂蛋黄粉溶解度变化的影响,以蛋黄粉为原料,运用乙醇辅助超临界CO2萃取油脂技术提取蛋黄磷脂,以棒状薄层色谱分析仪分析蛋黄粉在夹带剂乙醇不同洗脱次数下萃取磷脂纯度的变化;再利用傅里叶红外光谱(Fourier infrared spectroscopy,FT-IR)、荧光光谱、差示扫描量热仪(differential scanning calorimetry,DSC)和扫描电镜(scanning electron microscopy,SEM)研究脱脂蛋黄粉的溶解度变化机理。结果显示,随乙醇洗脱次数增加,蛋黄磷脂纯度逐渐增加(P＜0.05);FT-IR显示脂质峰逐渐消失;荧光光谱结果表明,蛋黄卵磷脂表面疏水性逐渐增强;SEM结果显示5次乙醇洗脱的脱脂蛋黄粉蛋白质与脂质完全分离;综上,5次乙醇洗脱辅助超临界CO2提取蛋黄磷脂的纯度最高,且乙醇洗脱前后的脱脂蛋黄粉溶解度差异不显著(P>0.05)。

关键词： 超临界CO2萃取; 蛋黄磷脂; 脱脂蛋黄粉; 理化性质; 溶解度

本文引用格式

高洁 , 祁立波 , 林松毅 , 鲍志杰 . 乙醇对蛋黄磷脂提取纯度及蛋黄粉溶解度的影响[J]. 食品与发酵工业, 2023 , 49(7) : 212 -217 . DOI: 10.13995/j.cnki.11-1802/ts.031386

Abstract

To improve the extraction purity of egg yolk phospholipids and explore the change mechanism of the solubility of defatted egg yolk powder by different ethanol elution times, egg yolk phospholipids were extracted from egg yolk powder by ethanol-assisted supercritical CO2 oil extraction technology. The purity changes of egg yolk powder extracted phospholipids under different elution times of entrainer ethanol was analyzed by rod thin layer chromatography, and then the solubility change mechanism of defatted egg yolk powder was studied by Fourier infrared spectroscopy (FT-IR), fluorescence spectroscopy, differential scanning calorimetry (DSC) and scanning electron microscopy (SEM). Results showed that the purity of egg yolk phospholipid increased gradually with the increase of ethanol elution times (P<0.05). FT-IR showed that the lipid peak disappeared gradually. Fluorescence spectra showed that the surface hydrophobicity increased gradually. The results of SEM showed that the protein and lipid of defatted egg yolk powder eluted with ethanol for 5 times were completely separated. In conclusion, the purity of egg yolk phospholipids extracted by 5 times of ethanol elution-assisted supercritical CO2 was the highest, and the solubility of defatted egg yolk powder before and after ethanol elution was not significantly different (P>0.05).

Key words： supercritical CO2 fluid extraction; egg yolk lecithin; degreased egg yolk powder; physicochemical characterization; solubility

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