期刊论文

Preparation process optimization and emulsification properties of phospholipids from silver carp head

中文

中国油脂

1003-7969

2020

45

4

102-108

10.12166/j.zgyz.1003-7969/2020.04.021

“十三五”国家重点研发计划“蓝色粮仓科技创新”专项（2018YFD0901103）；

本校为第一机构

用乙醇溶液提取鲢鱼头中的磷脂并分析其乳化性能。通过单因素试验和正交试验优化鲢鱼头磷脂的提取条件;利用薄层层析分析鲢鱼头磷脂的组成,气相色谱-质谱联用仪分析鲢鱼头磷脂脂肪酸组成并与大豆卵磷脂比较;分别探究了磷脂质量浓度、离子强度、pH和温度对磷脂乳化特性的影响。结果表明:鲢鱼头磷脂的最优提取条件为乙醇体积分数80%、料液比1∶ 10、提取温度35℃、提取时间3 h,在此条件下磷脂纯度为74.45%,磷脂产物提取率为3.35%。鲢鱼头磷脂PC和PE的含量高于大豆卵磷脂;两者脂肪酸都以多不饱和脂肪酸为主,但鲢鱼头磷脂以C22∶ 6n - 3为主,大豆卵磷脂以C18∶ 2n - 6为主。在试验范围内,磷脂的乳化...

Phospholipids were extracted by ethanol solution from silver carp head and its emulsification properties were analyzed. The extraction conditions of phospholipids from silver carp head were optimized by single factor experiment and orthogonal experiment. The composition of silver carp head phospholipids was analyzed by thin layer chromatography( TLC), and the fatty acid composition was analyzed by gas chromatography - mass spectrometry( GC - MS), as well as they were compared with soybean lecithin. The effects of phospholipid mass concentration...