适于动物临床应用的蛋黄卵磷脂制备工艺研究

发布时间：2018-04-05 04:01

  本文选题：蛋黄　切入点：卵磷脂　出处：《河北农业大学》2015年硕士论文

【摘要】：在饲料中添加卵磷脂可提高动物的生产性能,但卵磷脂的价格过高会增加养殖成本,减少经济效益。蛋黄是工业制备卵磷脂的重要来源,我国鸡蛋产量位居世界首位,鲜鸡蛋蛋黄中含有丰富的卵磷脂,其含量约为蛋黄总重量的9.76%,且蛋黄卵磷脂中磷脂酰胆碱(PC)的含量约是大豆卵磷脂的三倍。但相较大豆卵磷脂,蛋黄卵磷脂含有较多的胆固醇,机体摄入过多的胆固醇会影响健康。一些卵磷脂的制备工艺引入丙酮、乙醚等有毒溶剂也有一定的安全隐患。本试验主要探讨了蛋黄卵磷脂的制备方法,以建立低成本、无有毒溶剂残留、无胆固醇、简单、高效、经济、适合规模化生产蛋黄卵磷脂工艺流程为目的,从蛋黄卵磷脂的粗提、甘油三脂的去除、胆固醇的去除以及蛋黄卵磷脂的精制四个方面进行了研究。首先,根据卵磷脂易溶于乙醇的特性,将卵磷脂从蛋黄液中提取出来。乙醇提取蛋黄卵磷脂的工艺受提取温度、提取时间、乙醇浓度以及料液比的影响,本试验通过单因素实验考察了四种因素对蛋黄卵磷脂提取率的影响,并通过正交试验确定了提取时间和提取温度是影响蛋黄卵磷脂粗提的主要因素,且最佳的工艺条件为提取时间60 min、提取温度35℃、乙醇浓度95%、料液比1:12,蛋黄卵磷脂粗制品的得率为25.18%。其次,通过低温冷结晶法去除蛋黄卵磷脂中大部分的甘油三脂。将蛋黄卵磷脂的乙醇溶液在4℃下静置过夜,溶液中的甘油三脂在低温下会结晶沉淀出来,离心后可将大部分甘油三酯去除,检测前后蛋黄卵磷脂中甘油三脂的含量,可计算出甘油三酯的去除率为58.96%。之后,对应用β-环糊精脱除蛋黄卵磷脂中胆固醇的工艺条件进行了研究。先配制β-环糊精的饱和溶液再与蛋黄卵磷脂的乙醇溶液混匀,利用β-环糊精的包埋吸附作用去除胆固醇,并研究吸附剂剂量、吸附温度以及吸附时间等因素对胆固醇去除效果的影响,采用薄层色谱法和皂化比色法定性和定量检测胆固醇。结果发现β-环糊精对胆固醇有良好的去除效果,操作简单、适合工业化生产,10 g鲜蛋黄液可使用1.6 gβ-环糊精将其中含有的胆固醇去除,去除率为99.00%。最后,将去除大部分甘油三酯和脱胆固醇后的蛋黄卵磷脂进一步精制。蛋黄卵磷脂的等电点为p H=6.7,在其等电点可发生沉淀,因此可利用缓冲液对蛋黄卵磷脂进行精制,通过对三种缓冲液的选择,确定了使用1/15 mol/L的磷酸缓冲液,配制成p H=6.7的溶液与蛋黄卵磷脂的乙醇溶液以1:2的比例混合,可得到纯度为81.32%的蛋黄卵磷脂,其中PC含量为56.14%,PE含量为25.18%。
[Abstract]:Adding lecithin to feed can improve the performance of animals, but the high price of lecithin will increase the breeding cost and reduce the economic benefit.Egg yolk is an important source of lecithin in industry. The egg production in China ranks first in the world. The egg yolk of fresh eggs is rich in lecithin.The content of phosphatidylcholine in egg yolk lecithin was about three times that of soybean lecithin.However, egg yolk lecithin contains more cholesterol than soybean lecithin.Some lecithin preparation technology introduced acetone, ether and other toxic solvents also have some safety risks.The preparation of egg yolk lecithin was studied in order to establish a low cost, no toxic solvent residue, no cholesterol, simple, efficient, economical and suitable for large-scale production of egg yolk lecithin.The extraction of egg yolk lecithin, the removal of triglyceride, the removal of cholesterol and the purification of egg yolk lecithin were studied.Firstly, lecithin was extracted from egg yolk fluid according to the characteristic of lecithin soluble in ethanol.The extraction process of egg yolk lecithin by ethanol was influenced by the extraction temperature, extraction time, ethanol concentration and the ratio of material to liquid. The effects of four factors on the extraction rate of egg yolk lecithin were investigated by single factor experiment.The extraction time and temperature are the main factors affecting the crude extraction of egg yolk lecithin, and the optimum technological conditions are as follows: extraction time 60 min, extraction temperature 35 鈩，

本文编号：1713079