Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of egg yolk lecithin

A technology of egg yolk lecithin and egg yolk powder, which is applied in the direction of edible phospholipid composition, protein food ingredients, food science, etc., can solve the problems of low yield, achieve the effects of improving purity, improving extraction purity, yield and purity

Inactive Publication Date: 2019-06-21
广州隽沐生物科技股份有限公司
View PDF6 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, the yield of this preparation method generally can only reach 7%-9%, and yield is relatively low, therefore, still has room for improvement

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of egg yolk lecithin
  • Preparation method of egg yolk lecithin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A preparation method of egg yolk lecithin, comprising the following steps:

[0037] S1, take 100g of egg yolk powder in a 1000ml Erlenmeyer flask, add 900ml of acetone, stir and leach for 1h under normal temperature conditions, filter, discard the filtrate, take the filter residue, and dry the filter residue;

[0038] S2, adding 900ml of ethanol with a mass concentration of 95% to the dried filter residue in S1, leaching for 1h at a temperature of 18°C, filtering, saving the filtrate for subsequent use, taking the filter residue and adding 400ml of a mass concentration of 95% to the filter residue % ethanol, leached for 1 h at a temperature of 18°C, filtered, the filtrate was combined with the filtrate filtered for the first time, and the filter residue was discarded;

[0039] S3. Take the filtrate combined twice in S2 and concentrate it to a paste under reduced pressure at 40°C, then add the paste-like filtrate into a freeze dryer, dry it under vacuum for 24 hours, and...

Embodiment 2

[0041] A preparation method of egg yolk lecithin, comprising the following steps:

[0042] S1, take 100g of egg yolk powder in a 1000ml Erlenmeyer flask, add 900ml of acetone, stir and leach for 1h under normal temperature conditions, filter, discard the filtrate, take the filter residue, and dry the filter residue;

[0043] S2, adding 900ml of ethanol with a mass concentration of 90% to the dried filter residue in S1, leaching for 1h at a temperature of 18°C, filtering, saving the filtrate for subsequent use, taking the filter residue and adding 400ml of a mass concentration of 90% to the filter residue % ethanol, leached for 1 h at a temperature of 18°C, filtered, the filtrate was combined with the filtrate filtered for the first time, and the filter residue was discarded;

[0044] S3. Take the filtrate combined twice in S2 and concentrate it to a paste under reduced pressure at 40°C, then add the paste-like filtrate into a freeze dryer, dry it under vacuum for 24 hours, and...

Embodiment 3

[0046] A preparation method of egg yolk lecithin, comprising the following steps:

[0047] S1, take 100g of egg yolk powder in a 1000ml Erlenmeyer flask, add 900ml of acetone, stir and leach for 1h under normal temperature conditions, filter, discard the filtrate, take the filter residue, and dry the filter residue;

[0048] S2, adding 600ml of ethanol with a mass concentration of 90% to the dried filter residue in S1, leaching for 1h at a temperature of 18°C, filtering, saving the filtrate for subsequent use, taking the filter residue and adding 700ml of 90% mass concentration to the filter residue % ethanol, leached for 1 h at a temperature of 18°C, filtered, the filtrate was combined with the filtrate filtered for the first time, and the filter residue was discarded;

[0049] S3, take the filtrate combined twice in S2 and concentrate it to a paste under reduced pressure at 40°C, then add the paste-like filtrate into a freeze dryer, dry it under vacuum for 24 hours, and cont...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the field of production of pharmaceutical ingredients and provides a preparation method of egg yolk lecithin. The preparation method of the egg yolk lecithin comprises the following steps: S1, adding acetone into egg yolk powder to deoil the egg yolk, filter and take filter residues; S2, adding the filter residues in the step S1 into ethanol of 90 to 95 percent, purifying,filtering, taking the filter residues, performing standby application on filter liquid, adding ethanol of 90 to 95 percent into the filter residues for the second time, purifying, filtering, and combining the filter liquid of two-time purification, wherein the first-time adding amount of the ethanol is 6 to 9 times the adding amount of the egg yolk powder, and the second-time adding amount of theethanol is 4 to 7 times the adding amount of the egg yolk powder; and S3, concentrating and freeze-drying the filter liquid obtained in the step S2 to obtain the egg yolk lecithin. The extraction effect of the components such as phosphatidylcholine, phosphatidyl ethanolamine, phosphatidylinositol, lysophosphatidylcholine and lysophosphatidylethanolamine is improved by controlling the ethanol concentration to be 90 to 95 percent and controlling the two-time adding amount of the ethanol, so that the yield is up to 12 to 14 percent, and the purity of the obtained products is improved.

Description

technical field [0001] The invention relates to the field of pharmaceutical ingredient production, more specifically, it relates to a preparation method of egg yolk lecithin. Background technique [0002] The main component of egg yolk lecithin is phosphatidylcholine, and its physiological function is mainly based on the function of phosphatidylcholine. Many in vitro and clinical studies at home and abroad have proved that egg yolk lecithin can dissolve cholesterol and blood lipids, keep blood vessels unblocked, effectively prevent hypertension, hyperlipidemia and cardiovascular and cerebrovascular diseases, and can directly enter the brain through the blood-brain barrier to participate in neurotransmission. The synthesis of acetylcholine plays a role in strengthening the brain and increasing intelligence. [0003] The existing preparation methods of egg yolk lecithin are generally obtained by adding ethanol to egg yolk powder for purification. For example, the Chinese pate...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C07F9/10
Inventor 邹小燕李小蕾周仁学黄娇林凯文
Owner 广州隽沐生物科技股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com