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A kind of method of extracting egg yolk lecithin

A technology of egg yolk lecithin and an extraction method, which is applied in the field of egg yolk lecithin extraction, can solve the problems of reduced supercritical extraction efficiency, high viscosity of extractor material, difference in dissolution speed, etc., so as to improve the purity, accelerate the efficiency, and reduce the working pressure. Effect

Active Publication Date: 2018-05-29
SHANGHAI TAIWEI PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the specific operation process, due to the extraction in the high-pressure process, the requirements for the equipment are relatively high, and high temperature is required. In the process of large-scale production, the viscosity of the material in the extractor will be too high, resulting in supercritical extraction. Reduced efficiency
In addition, when using supercritical carbon dioxide fluid to extract neutral lipids in lecithin, due to the polarity difference of neutral lipids, there are differences in the dissolution speed, resulting in long extraction time and low purity of lecithin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Automatically break the shell of fresh eggs stored at low temperature, separate the egg yolk in a nitrogen atmosphere, and add the egg yolk and 95% ethanol aqueous solution with a volume ratio of 1:2 to a closed mixer, and the temperature of the mixer is kept at 15-20 ℃, stir and disperse at 400rpm for 15 minutes, then stand still for 15 minutes, ethanol extracts crude lecithin from egg yolk to form a supernatant; the whole process is carried out in a clean nitrogen atmosphere, so as to avoid environmental oxygen and external pollution;

[0028] (2) Concentrate the supernatant obtained in step (1) under reduced pressure at 30-35°C to a paste, and then send it to a vacuum freeze dryer. The internal temperature of the vacuum freeze dryer is reduced to -30°C. Control it at 80Pa and maintain it for 60min, then raise the temperature to 30°C and dry it in vacuum for 3h to obtain the dried crude lecithin;

[0029] (3) The lecithin crude product obtained in step (2) is pulv...

Embodiment 2

[0033] (1) Automatically break the shell of fresh eggs stored at low temperature, separate the egg yolk under the protection of nitrogen gas, add the egg yolk and 90% ethanol aqueous solution with a volume ratio of 1:5 to the vacuum mixer, and the temperature of the mixer is kept at 15- Stir and disperse at 800rpm at 20°C for 30 minutes, then let it stand for 15 minutes, and extract crude lecithin from egg yolk with ethanol to form a supernatant; the whole stirring is carried out in a vacuum environment;

[0034](2) Concentrate the supernatant obtained in step (1) under reduced pressure at 30-35°C to a paste, and then send it to a vacuum freeze dryer. The internal temperature of the vacuum freeze dryer is reduced to -30°C. Control it at 90Pa and maintain it for 45min, then raise the temperature to 30°C and dry it in vacuum for 2h to obtain the dried crude lecithin;

[0035] (3) The lecithin crude product obtained in step (2) is pulverized into fine particles through a jet mill...

Embodiment 3

[0039] (1) Crack the shells of fresh eggs produced within 2 hours, separate the egg yolks under full vacuum conditions, add the egg yolks and ethanol with a volume concentration of 92% to the mixer at a volume ratio of 1:0.5, and the temperature of the mixer is kept at 15-20 ℃, stirring and dispersing at a speed of 500rpm for 30min, then standing still for 15min, ethanol extracts the crude lecithin from the egg yolk to form a supernatant;

[0040] (2) Concentrate the supernatant obtained in step (1) under reduced pressure at 30-35°C to a paste, and then send it to a vacuum freeze dryer. The internal temperature of the vacuum freeze dryer is reduced to -30°C. Control it within 100Pa and maintain it for 60min, then raise the temperature to 30°C and vacuum dry for 3h to obtain the dried crude lecithin;

[0041] (3) The lecithin crude product obtained in step (2) is pulverized into fine particles through a jet mill under the protection of nitrogen, and then added to the extraction...

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Abstract

The invention belongs to the technical field of processing of medical raw materials, and relates to a method for efficiently extracting egg yolk lecithin from egg yolk. The method has the predominant characteristics that a frequency conversion magnetization device is arranged in an extraction kettle in an extraction process of supercritical carbon dioxide, and neutral lipid and lecithin (phosphatidylcholine) are enabled to generate obvious polarity change and are enabled to be separated, so that the extraction efficiency of supercritical carbon dioxide fluid is increased, the influence of the viscosity of the materials on the extraction is prevented, the extraction time is greatly shortened, and the extraction precision is improved. Particularly, fractional extraction is performed by changing magnetizing frequency, so that triglyceride and cholesterol in a lecithin crude product are subjected to sequential fractional separation of the lecithin, and finally, the high-purity yolk lecithin with the purity greater than 98 percent or above is obtained. Compared with a complete supercritical carbon dioxide extraction method, the method disclosed by the invention has the advantages that the working pressure is reduced, the extraction efficiency is improved, and the purity of the lecithin is improved. The method provides a technical support for efficiently extracting medical egg yolk lecithin.

Description

technical field [0001] The invention belongs to the technical field of medical raw material processing, and in particular relates to a method for extracting egg yolk lecithin from egg yolk. Background technique [0002] Modern medical scientific research has proved that lecithin can activate brain cells, eliminate fatigue, enhance memory, and improve mental state, thereby maintaining the health of brain tissue and nervous system. In particular, the lecithin content of egg yolk is higher than 10%, and the content of phosphatidylcholine is high, which has better biological activity and human utilization rate, can promote the combination between cholesterol and protein molecules, and reduce the infiltration of blood vessel wall lipids. Inhibit the occurrence of atherosclerosis and improve the tissue knot of the arterial wall; high-purity lecithin is the preferred emulsifier for drug-loaded liposomes / lipid microspheres, and an indispensable pharmaceutical excipient in the pharma...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07F9/10
CPCC07F9/103Y02P20/54
Inventor 陈庆曾军堂
Owner SHANGHAI TAIWEI PHARMA
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