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Co-production and separation method of multiple bioactive substances in yolk

The technology of a biologically active substance and a separation method is applied in the field of co-production and separation of a variety of biologically active substances in egg yolk, and can solve the problems of low yield of a single active ingredient, no comprehensive utilization, small scale of production equipment, etc., so as to shorten the production cycle. , The effect of improving food safety and convenient operation

Active Publication Date: 2017-12-12
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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Problems solved by technology

[0003] At present, the research on egg yolk mainly focuses on the extraction and refining of a certain bioactive component. However, due to the backwardness of the existing technology and the small scale of the production equipment, the yield of the isolated single active component is low and the purity is not high. It cannot meet the needs of the existing market. At the same time, there are few reports on the co-production technology of two or more high value-added natural products, and the comprehensive utilization in the true sense has not been realized.

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  • Co-production and separation method of multiple bioactive substances in yolk

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Embodiment 1

[0025] A method for co-production and separation of multiple biologically active substances in egg yolk, the method steps are as follows:

[0026] (1) Extraction of cholesterol:

[0027] a Select fresh poultry eggs, wash and break the shell to separate the egg yolk, dry the egg yolk at 45~50°C until the water content is less than 5%, and crush it to obtain egg yolk powder, using supercritical CO 2 The egg oil is extracted by extraction method, and the remaining materials are used for later use; the egg oil extraction conditions are as follows: the temperature of the extraction kettle is 30°C-46°C, the pressure is 18MPa-38MPa, the temperature of the separation kettle is 40°C-50°C, the pressure is 4MPa-8MPa, continuous extraction for 40 ~120min. Gather the egg butter. Nearly 99% of cholesterol and triglycerides can be extracted by using supercritical CO2 extraction method in the cholesterol extraction method, which improves the extraction rate of cholesterol, and also greatly ...

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Abstract

The invention discloses a co-production and separation method of multiple bioactive substances in yolk. The method includes (1), cholesterol extraction, (2), lecithin extraction and (3), phosvitin extraction. The method has the advantages that yolk oil is extracted by a supercritical CO2 extraction method, and lecithin is extracted by an alcohol extraction method, so that extraction ratio of cholesterol is increased, and purity of the egg yolk lecithin is improved; nontoxic edible ethyl alcohol serves as a solvent during lecithin extraction, so that edible safety of products is improved; through enzymolysis-assisted extraction, breakage of covalent bonds between lipids and egg white is benefited, extraction rate of the egg yolk lecithin is increased, and production cycle is shortened; phosvitin desalination is performed according to a ultrafiltration technology, and product purity is further improved; the method is simple in process, convenient to operate and suitable for large-scale industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing and extraction, in particular to a method for co-production and separation of various bioactive substances in egg yolk. Background technique [0002] my country is the largest country in the production of poultry eggs, mainly eggs, accounting for about 84%, and the rest are duck eggs and goose eggs. The current consumption is mainly fresh eggs, and only 0.7%~1% are used for deep processing. As the part with the highest nutritional value in poultry eggs, egg yolk accounts for about 28% to 29% of the total weight of poultry eggs, and contains a large number of functional components, all of which have obvious biological activity. Lipid is the most abundant component in the dry matter of egg yolk, accounting for about two-thirds of the dry matter, mainly including triglycerides, lecithin, and cholesterol. In addition to lipids, another major component of egg yolk is yolk protein, most of whi...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07J9/00C07F9/10C12P21/06C07K1/34
CPCC12P21/06C07F9/103C07J9/00C07K14/465Y02P20/54
Inventor 陈黎洪叶梦迪肖朝耿唐宏刚杨慧娟冯进吴玫瑰
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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