| 鸡蛋黄中卵磷脂的分离及分析方法研究 |
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| 引用本文： | 陈艳辉,玉现新,李超柱,苗建银,韦月园. 鸡蛋黄中卵磷脂的分离及分析方法研究[J]. 食品研究与开发, 2011, 32(10): 8-12 |
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| 作者姓名： | 陈艳辉 玉现新 李超柱 苗建银 韦月园 |
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| 作者单位： | 1. 钦州学院,广西钦州,535000
2. 钦州学院,广西钦州535000;华南农业大学,广州广东510642 |
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| 基金项目： | 广西自然科学基金资助(桂科自0832281、2010GXNSFA013062); 广西教育厅面上项目资助(200708MS072、200911MS241) |
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| 摘 要： | 采用单一溶剂和混合溶剂提取鸡蛋黄中的卵磷脂,以期获得较经济、较环保的提取方法,并建立鸡蛋黄卵磷脂含量快速测定方法。分别利用单一溶剂和混合溶剂抽提法提取鸡蛋黄中的卵磷脂;将粗提蛋黄脂肪经高氯酸-硝酸消化液消化后与钼酸铵反应,于分光光度计400 nm处进行比色测定磷含量。最后测定了回收率。结果表明,混合溶剂在提取率和纯度上均优于单一溶剂;磷标准曲线在0～25μg/mL浓度内呈线性相关。回收率为84.3%～93.4%,精密度为1.93%～2.90%。该方法符合食品卫生分析要求,可用于鸡蛋黄卵磷脂含量分析。得到了提取卵磷脂较经济、环保的方法,对扩大卵磷脂生产规模有一定的参考价值。
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| 关 键 词： | 鸡蛋黄 卵磷脂 溶剂提取 分光光度法 |
Optimization of Extraction Process of Egg Yolk Lecithin Abstract |
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| CHEN Yan-hui,YU Xian-xin,LI Chao-zhu,MIAO Jian-yin,WEI Yue-yuan. Optimization of Extraction Process of Egg Yolk Lecithin Abstract[J]. Food Research and Developent, 2011, 32(10): 8-12 |
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| Authors: | CHEN Yan-hui YU Xian-xin LI Chao-zhu MIAO Jian-yin WEI Yue-yuan |
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| Affiliation: | CHEN Yan-hui 1,YU Xian-xin 1,LI Chao-zhu 1,MIAO Jian-yin 1,2,WEI Yue-yuan 1 (1.Qinzhou University,Qinzhou 535000,Guangxi,China,2.South China Agricultural University,Guangzhou 510642,Guangdong,China) |
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| Abstract: | The egg yolk lecithin was extracted by using a single solvent and mixed solvent to obtain more economical and more environmentally friendly extraction method,and we established the method for rapid determination of the content of egg yolk lecithin.Using a single solvent extraction method and the mixed solvent extraction method in the extraction of egg yolk lecithin,the crude fat from egg yolk was digested by the perchloric acid-nitric acid and reacted with molybdate,then the content of phosphorus was determ... |
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| Keywords: | egg-yolk lecithin extracting with solvent spectrophotometry |
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