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Extraction, separation and fatty acid composition analysis of yolk oil lipid components |
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DOI: |
KeyWord:yolk oil lipid solvent extraction method separation fatty acid composition |
FundProject:“十三五”国家重点研发计划重点专项(2018YFDO400305) |
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Abstract: |
To divide yolk oil into lipid components with different properties, and to establish a method for extracting and separating yolk oil from yolk powder, the yolk oil was extracted from yolk powder by solvent extraction method. With oil yield, iodine value and saponification value as indexes, the yolk oil extraction extractant, non-phospholipid yolk oil extraction extractant and non-phospholipid yolk oil separating extractant were selected. In addition, fatty acid compositions of three yolk oil components except phospholipid were analyzed. The results showed that the alcohol-extracted yolk oil and the alcohol-extracted yolk powder were obtained from yolk powder with anhydrous ethanol as a primary extraction extractant. The alcohol-extracted yolk powder was extracted with petroleum ether to obtain petroleum ether yolk oil. The alcohol-extracted yolk oil was separated with acetone to obtain non-phospholipid alcohol-extracted yolk oil under the conditions of material to liquid ratio 1∶ 12. Non-phospholipid alcohol-extracted yolk oil was extracted with acetonitrile ethanol mixed solution in equal proportion and stratified to obtain upper and lower yolk oil. Lipids in yolk powder could be divided into four components, the upper yolk oil accounted for 18.43%, the lower yolk oil accounted for 40.62%, petroleum ether yolk oil accounted for 9.78%, and phospholipid accounted for 31.16%. Among the three liquid yolk oils, the upper yolk oil had the highest degree of unsaturation and the largest proportion of polyunsaturated fatty acids (20.52%), and it also contained more ω-3 polyunsaturated fatty acids and many other fatty acids with health benefits. The liquid with high contents of polyunsaturated fatty acid and fatty acid with health benefits can be obtained from yolk oil with this method. |
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