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| Preparation process optimization and emulsification properties of phospholipids from silver carp head |
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| DOI：10.12166/j.zgyz.1003-7969/2020.04.021 |
| KeyWord:silver carp head phospholipids fatty acid composition emulsification property soybean lecithin |
| FundProject:“十三五”国家重点研发计划“蓝色粮仓科技创新”专项（2018YFD0901103） |
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| Abstract: |
| 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, ionic strength, pH and temperature on phospholipid emulsification properties were studied. The results showed that the optimal extraction conditions of phospholipids from silver carp head were obtained as follows: ethanol volume fraction 80%, ratio of solid to liquid 1∶ 10, extraction temperature 35 ℃ and extraction time 3 h. Under these conditions, the purity of phospholipids was 7445%, and the extraction rate of the phospholipids products was 3.35%. The contents of PC and PE in silver carp head phospholipids were higher than those in soybean lecithin. The fatty acids of the two types of phospholipids mainly were polyunsaturated fatty acids（PUFAs）, but silver carp head phospholipids mainly was C22∶ 6n-3, and the soybean lecithin mainly was C18∶ 2n-6. The emulsifying ability of phospholipids from silver carp head and soybean lecithin gradually increased with the increase of mass concentration in the tested range, and the emulsifying ability of silver carp head phospholipids was slightly lower than that of soybean lecithin. The emulsifying abilities of the two types of phospholipids were better in the non-ionic environment, and the emulsifying effect of the two types of phospholipids were the best at the pH 7. The emulsifying abilities of silver carp head phospholipids and soybean lecithin were better at low temperature. Generally, the emulsification properties of the phospholipids from silver carp head were similar to that of soybean lecithin. |
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