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Preparation method of high-purity egg yolk phosphatidylcholine (PC)

A kind of egg yolk lecithin, high-purity technology, applied in the direction of edible phospholipid composition, protein food ingredients, food science, etc., to achieve mild reaction conditions, reduce the degree of denaturation, and simple operation.

Inactive Publication Date: 2015-04-22
HENAN YALINJIE BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the magnetic nano-separation technology has not been reported in the preparation process of high-purity egg yolk PC

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 100.0 kg of fresh eggs were sorted and washed, then sterilized (soaked in boiling water at 95-100°C for 5-7 s), air-dried, and separated from the egg white and yolk by egg white and egg yolk separation equipment to obtain 28.0 kg egg yolk. Add 28 L of water to the egg yolk liquid to dilute and stir evenly, then add the egg yolk dilution into the extraction tank, then add 56 L of 80% ethanol solution, extract at 20 KHz, 45 °C for 10 min, pulse interval After extraction for 1 s, the extract was filtered, and the filtrate was left standing overnight at room temperature to discard the precipitate to obtain egg yolk neutral fat extract (containing egg yolk lecithin), which was then concentrated under reduced pressure at 45°C to a thick paste. The solvent was recovered, and the resulting thick paste was vacuum-dried at 55 °C to obtain 4.1 kg of light yellow crude egg yolk lecithin extract.

[0029] Put 4.1 kg of egg yolk lecithin crude extract in a subcritical extraction ket...

Embodiment 2

[0032] 100.0 kg of fresh eggs were sorted, washed, sterilized (soaked in boiling water at 95-100 ℃ for 5-7 s), air-dried, and separated from egg white and yolk by egg white and egg yolk separation equipment to obtain 28.0 kg egg yolk. Add 28 L of water to the obtained egg yolk liquid to dilute and stir evenly, then add the egg yolk dilution into the extraction tank, then add 504 L of ethanol solution with a mass fraction of 95%, and extract 5 times at 80 KHz and 60 °C, each time 60 min, pulse interval 5 s, after extraction, filter the extract, leave the filtrate overnight at room temperature, discard the precipitate to obtain egg yolk neutral fat extract (containing egg yolk lecithin), and concentrate under reduced pressure at 50 °C To a thick paste, the solvent was recovered, and the resulting thick paste was vacuum-dried at 65 °C to obtain 8.1 kg of a light yellow crude extract of egg yolk lecithin.

[0033] 8.1 kg of egg yolk lecithin crude extract was placed in the subcri...

Embodiment 3

[0036] 100.0 kg of fresh eggs were sorted and washed, then sterilized (soaked in boiling water at 95-100°C for 5-7 s), air-dried, and separated from the egg white and yolk by egg white and egg yolk separation equipment to obtain 28.0 kg egg yolk. Add 56 L of water to the obtained egg yolk liquid for dilution and stir evenly, then add the egg yolk dilution into an ultrasonic extraction tank, then add 126 L of 90% ethanol solution, and extract twice at 40 KHz and 55 °C, each time 30 min, pulse interval 2 s, filter the extract after extraction, let the filtrate stand overnight at room temperature, discard the precipitate to obtain egg yolk neutral fat extract (containing egg yolk lecithin), and concentrate under reduced pressure at 50 °C To a thick paste, the solvent was recovered, and the obtained thick paste was vacuum-dried at 55 °C to obtain 7.5 kg of a light yellow crude extract of egg yolk lecithin.

[0037]Put 7.5 kg of egg yolk lecithin crude extract in a subcritical ext...

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Abstract

The invention provides a preparation method of high-purity egg yolk phosphatidylcholine (PC), relating to the field of production of foods and medicinal ingredients. The preparation method comprises the following steps of: picking fresh eggs, washing the eggs, disinfecting, and separating egg white from egg yolk to obtain a yolk liquid; diluting with a certain amount of pure water, adding to an ultrasonic extracting tank, leaching repeatedly 1-5 times with pulse ultrasonic waves by taking 80-95 percent ethanol as a solvent, concentrating and drying to obtain a crude PC extract; putting the crude PC extract into a subcritical extraction kettle, performing subcritical countercurrent leaching 1-5 times by taking liquefied propane or butane as a solvent, extracting in the material-liquid ratio of 1:(1-6) at the extracting temperature of 10-90 DEG C under the extracting pressure of 0.2-10.0MPa for 10-20 minutes, and desolventizing under reduced pressure to obtain an oil-free PC compound; and lastly, further refining by adopting magnetic nanoparticles to obtain high-purity yolk PC. The yield of the yolk PC prepared with the method is increased greatly, and the purity is over 98 percent.

Description

technical field [0001] The invention relates to the field of food and pharmaceutical ingredient production, in particular to a method for producing high-purity egg yolk lecithin by using egg yolk as a raw material and adopting pulse ultrasonic extraction technology, subcritical fluid extraction technology and magnetic nanometer separation technology. Background technique [0002] Lecithin (PC) is currently the only health care product recognized by the medical community in the world as having brain-building, intelligence-enhancing, memory-enhancing, and resistance-enhancing products. It enjoys the reputation of "vascular scavenger". The seeds of oil crops, mainly soybean and egg yolk. Compared with soybean PC, egg yolk PC has strong emulsification and oxidation stability, and is obviously superior to plant-derived soybean PC in terms of biocompatibility and safety. Therefore, in recent years, people in western developed countries prefer egg yolk PC. . To sum up, egg yolk P...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07F9/10
Inventor 徐斌姜松孙俊董英李波高志
Owner HENAN YALINJIE BIOLOGICAL TECH
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