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Study on Preparation and Quality Analysis of Egg Yolk Lecithin

Xiaoying Wu, Lin Ying, YE Zuojun, LI Jingjing

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Abstract

The preparation approach and quality analysis egg yolk lecithin were discussed in this paper. The 70% rough lecithinfrom fresh egg yolk was extracted three times with ethanol under different conditions and precipitated by acetone. 10% ZnCl2precipitator was used to purify rough lecithin further. About 80% recovery of refined lecithin was obtained, with the content ofphospholipid over 90%. The maximum ultraviolet absorb peak of product occurred at 215nm. The TLC results showed that thelecithin prepared had two clear spots, PC and PE.

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What this paper is about

The preparation approach and quality analysis egg yolk lecithin were discussed in this paper. The 70% rough lecithinfrom fresh egg yolk was extracted three times with ethanol under different conditions and precipitated by acetone. 10% ZnCl2precipitator was used to purify rough lecithin further. About 80% recovery of refined lecithin was obtained, with the content ofphospholipid over 90%. The maximum ultraviolet absorb peak of product occurred at 215nm. The TLC results showed that thelecithin prepared had two clear spots, PC and PE.

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Available abstract

The preparation approach and quality analysis egg yolk lecithin were discussed in this paper. The 70% rough lecithinfrom fresh egg yolk was extracted three times with ethanol under different conditions and precipitated by acetone. 10% ZnCl2precipitator was used to purify rough lecithin further. About 80% recovery of refined lecithin was obtained, with the content ofphospholipid over 90%. The maximum ultraviolet absorb peak of product occurred at 215nm. The TLC results showed that thelecithin prepared had two clear spots, PC and PE.

Key concepts: Lecithin, Yolk, Chromatography, Acetone, Chemistry, Ethanol, Food science, Biochemistry

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