| HPLC在高纯度蛋黄卵磷脂提取技术中的应用研究 |
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| 引用本文： | 宫新统,林松毅,刘静波,李丹,黄金枝.HPLC在高纯度蛋黄卵磷脂提取技术中的应用研究[J].食品科学,2008,29(12):242. |
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| 作者姓名： | 宫新统 林松毅 刘静波 李丹 黄金枝 |
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| 作者单位： | 吉林大学军需科技学院营养与功能食品研究室 |
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| 基金项目： | 吉林大学农学部青年基金项目
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吉林大学本科生创新课题
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| 摘 要： | 本实验采用L9(34)正交试验对高纯度蛋黄卵磷脂提取工艺进行了优化,优化出的最佳工艺参数为:浸提时间2.0h、乙醇浓度100%、料液比1:7,并借助高效液相色谱法测定出蛋黄卵磷脂的纯度为72.12%。
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| 关 键 词： | 蛋黄卵磷脂 提取工艺 |
Application of High Performance Liquid Chromatography(HPLC)Determination in Optimization of Extraction Technology of Lecithin from Egg Yolk |
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| GONG Xin-tong,LIN Song-yi,LIU Jing-bo,LI Dan,HUANG Jin-zhi.Application of High Performance Liquid Chromatography(HPLC)Determination in Optimization of Extraction Technology of Lecithin from Egg Yolk[J].Food Science,2008,29(12):242. |
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| Authors: | GONG Xin-tong LIN Song-yi LIU Jing-bo LI Dan HUANG Jin-zhi |
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| Abstract: | In this study,content of the lecithin was determined with HPLC,and L9(34) orthogonal design was employed to optimize the extraction technology of lecithin from egg yolk. The results showed that the optimum parameters are as follows:extraction time 2.0 h,alcohol concentration 100% and ratio of solid to liquid 1:7,and under these conditions the purity of lecithin reaches 72.12%. |
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| Keywords: | HPLC |
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