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Preparation method for egg yolk lecithin

A technology of egg yolk lecithin and egg yolk powder, which is applied in the production of edible phospholipid compositions, protein food ingredients, and bulk chemicals, can solve the problems of low yield, high cost, and high temperature, and achieve high extraction efficiency, low cost, and The effect of low extraction temperature

Active Publication Date: 2015-11-18
CHENGDU TIANXIN PHARMA HEALTH CARE CO LTD
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Problems solved by technology

For example, Gao Jin, "Extraction, purification and analysis of high-purity egg yolk lecithin", Hunan Agricultural University, published master's degree thesis using supercritical CO 2 Extraction + ethanol solvent extraction method for extracting egg yolk lecithin, specifically supercritical CO 2 The raffinate was soaked in a water bath at 45°C for 120 minutes with 4, 6, 8, and 10 times the amount of 95% ethanol at 50°C, and the yields were 9.3%, 11.5%, 12.6%, and 13.2%, respectively. Low temperature and high cost

Method used

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  • Preparation method for egg yolk lecithin
  • Preparation method for egg yolk lecithin

Examples

Experimental program
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Effect test

experiment example 1

[0031] The preparation method of experimental example 1 egg yolk lecithin

[0032] Pretreatment: After breaking the eggs, use an egg white separator to separate the egg yolks, ripen them at 100-105°C, grind them, continue drying at 70-80°C until the water content is ≤5%, grind them, and pass through a No. 1 sieve to obtain egg yolk powder. Take egg yolk powder 1000g, measure its water content ≤ 5%, extract egg yolk by supercritical carbon dioxide extraction method, extraction temperature is 50 ℃, extraction pressure 35Mpa, CO 2 The flow rate is 50L / h, the extraction time is 120min, the egg oil is removed, and the remaining egg yolk residue is collected.

[0033] Take 500 g of the above-mentioned egg yolk residues, add 4 times the amount of 90% ethanol (i.e. 2000 ml of ethanol), extract at a fixed extraction temperature of 30° C. for 4 times, each time for 1.5 h (continuously stir during the extraction process, and the rotation speed is 150 rpm), and combine the filtrates. Eth...

experiment example 2

[0039] The preparation method of experimental example 2 yellow lecithin

[0040] Pretreatment: After breaking the eggs, use an egg white separator to separate the egg yolks, ripen them at 100-105°C, grind them, continue drying at 70-80°C until the water content is ≤5%, grind them, and pass through a No. 1 sieve to obtain egg yolk powder. Take egg yolk powder 1000g, measure its water content ≤ 5%, extract egg yolk by supercritical carbon dioxide extraction method, extraction temperature is 50 ℃, extraction pressure 35Mpa, CO 2 The flow rate is 50L / h, the extraction time is 120min, the egg oil is removed, and the remaining egg yolk residue is collected.

[0041] Take 500 g of the above egg yolk residues, add 8 times the amount of 90% ethanol (i.e. 4000ml ethanol), extract at a fixed extraction temperature of 30°C for 3 times, each time for 1h (continuous stirring during the extraction process, and the rotating speed is 150 rpm), combine the filtrates, reduce Pressure recovery e...

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Abstract

The present invention provides a preparation method for egg yolk lecithin. The preparation method comprises the following steps of: (1) taking egg yolk powder, extracting egg yolk oil by use of a supercritical carbon dioxide extraction method, and removing the egg yolk oil to obtain residues; and (2) adding 90% ethanol, 4-8 times v / w the amount of the residues, into the residues obtained in the step (1), extracting for 3-4 times at the temperature of 30 DEG C, each for 1-1.5 h, combining filtrate, and recycling the ethanol under reduced pressure, thereby obtaining the egg yolk lecithin.

Description

technical field [0001] The invention relates to a preparation method and application of egg yolk lecithin. Background technique [0002] Lecithin is a phospholipid widely distributed in animals and plants. Its main components are phosphatidylcholine (PC), cephalin (PE), inositol phospholipid (PI) and phosphatidic acid (PA). ). Lecithin has extremely high nutritional and medical value. It has many physiological functions such as delaying aging, improving brain vitality, preventing arteriosclerosis, relieving cardiovascular diseases, preventing fatty liver, moisturizing skin, etc. Oxidation properties. Therefore, lecithin is widely used in food, medicine, cosmetics and other industries. Lecithin extracted from egg yolk becomes egg yolk lecithin. [0003] The extraction method of lecithin in this area is usually organic solvent purification method, supercritical CO 2 Extraction, column chromatography, etc. The pure organic solvent extraction process produces products with...

Claims

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Application Information

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IPC IPC(8): C07F9/10
CPCY02P20/54
Inventor 张海苏柘僮张帅杰纪奇森
Owner CHENGDU TIANXIN PHARMA HEALTH CARE CO LTD
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