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Supersonically reinforced yolk phospholipid extracting process

A technology of egg yolk lecithin and its extraction method, which is applied in the field of extracting egg yolk lecithin from egg yolk powder by means of ultrasonic enhanced extraction technology, can solve the problems of low lecithin extraction yield, large consumption of organic solvents, and limitations of industrial application, etc. Achieve the effects of easy industrial production, low extraction cost, and promotion of mass transfer and separation

Inactive Publication Date: 2007-06-06
GUANGZHOU HANFANG PHARMA
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  • Summary
  • Abstract
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  • Claims
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Problems solved by technology

The extraction solvents mainly involved in the traditional solvent method are alkanes, acetone, dimethyl ether, C 1 ~C 3 The binary system of fatty alcohol or fatty alcohol and alkane has common problems such as large consumption of organic solvent, long process time, low lecithin extraction yield, etc., which is not conducive to the industrial production of products
CN1056375C patent discloses a method for extracting egg yolk lecithin from egg yolk powder with supercritical carbon dioxide. This method can separate egg yolk and egg yolk lecithin, but the extraction time is as long as 3 to 4 hours, and the operating pressure is 16 to 26 MPa. Large investment in equipment, high maintenance costs, and high production costs have limited industrial applications.

Method used

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  • Supersonically reinforced yolk phospholipid extracting process
  • Supersonically reinforced yolk phospholipid extracting process

Examples

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Effect test

Embodiment 1

[0020] Weigh 1 kg of egg yolk powder, place it in a cleaning ultrasonic extraction container, add 3 L of 80% ethanol solution, set the ultrasonic frequency to 20KHz, ultrasonic time to 0.1 hr, and ultrasonic extraction temperature to 20°C. Ultrasonic extraction is performed once in a stirring state, and the material liquid extracted by ultrasonic is filtered to collect the clear liquid. Concentrate the supernatant liquid under reduced pressure at a temperature of 40°C to 45°C and a vacuum of -0.085MPa to -0.095MPa to a thick paste, recover the solvent, and place the obtained paste at a temperature of 45°C to 50°C and a vacuum of Dry under reduced pressure under the condition of -0.085MPa~-0.095MPa to obtain 154g of light yellow egg yolk lecithin, the content of lecithin determined by HPLC is 60.9%, and the recovery rate is 65.9%.

Embodiment 2

[0022] The ultrasonic equipment, raw materials and operation process used in Example 2 are the same as in Example 1, except that the ultrasonic extraction solvent is 6L of 85% ethanol solution, the ultrasonic extraction temperature is 25° C., and the ultrasonic extraction time is 1 hr. 179g of light yellow egg yolk lecithin was prepared under the process conditions, the content of lecithin was 64.1%, and the recovery rate was 80.7%.

Embodiment 3

[0024] The ultrasonic equipment used in the present embodiment, raw material and operating process are the same as embodiment 1, and the difference is that the relevant ultrasonic enhanced extraction process parameters are adjusted as follows: the added solvent is 15L of 90% ethanol solution, ultrasonic frequency 45KHz, ultrasonic extraction temperature The temperature is 45°C, and the extraction time is 0.3hr. The weight of the egg yolk lecithin product prepared by this method is 190g, the lecithin content is 71.2%, and the recovery rate is 95.3%.

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Abstract

The supersonically reinforced process of extracting yolk phospholipid with yolk powder containing protein and fat as material includes supersonically reinforced extraction of yolk powder in 80-99 % concentration alcohol solution of 3-20 times weight of yolk powder at 20-70 deg.c for 1-3 times 0.1-1 hr each, with the supersonic wave frequency being 20-150 KHz; centrifuging and filtering the extracted liquid; and decompression concentrating the supernatant and vacuum drying to obtain yolk phospholipid. Compared with available processes, the present invention has the advantages of simple operation, short extraction period, low power consumption, low extraction cost, high effective component transferring rate, etc.

Description

technical field [0001] The invention relates to a method for extracting effective active ingredients from egg yolk powder containing protein and fat, in particular to a method for extracting egg yolk lecithin from egg yolk powder by using ultrasonic enhanced extraction technology. Background technique [0002] Lecithin is a class of important substances mainly composed of phosphatidylcholine (PC), phosphatidylethanolamine (PE), sphingomyelin (SM), inositol phospholipids, silk phosphatidylcholine and phosphatidic acid, and has obvious physiological activities. At present, it has been widely used in medicine, food, chemical industry, light industry and other fields. Except for a small amount of artificial synthesis, the main source of lecithin is extracted from natural plant or animal egg powder, such as soybean phospholipid extracted from soybean or egg yolk phospholipid extracted from egg yolk. [0003] In vitro and clinical studies at home and abroad have proved that lecit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07F9/10
Inventor 周锦珂李金华葛发欢杨祖金曾荣华邹小燕陈德建
Owner GUANGZHOU HANFANG PHARMA
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