Study on the technics of using β-CD to remove cholesterol from the lecithin in egg yolk

To optimize the removal technics of cholesterol from the lecithin in egg yolk,and establish a suitable technological process for mass production of low-cholesterol lecithin of egg yolk.The thin layer chromatography and saponification colorimetric method were used to qualitatively and quantitatively determine the cholesterol,and the adsorption and embedding effects of β-cyclodextrin( β-CD) were utilized to remove cholesterol,while the effects of different conditional parameters on the removal rate of cholesterol were studied.The results showed that the removal rate of was cholesterol from the lecithin product could reach 99.00% when the lecithin that was extracted from 10 g fresh egg yellow liquid after using ethanol extraction,was added with 1.6g β-CD by mixing and stirring for 10 min at room temperature,followed by5 000 r/min centrifugation for 10 min.