Solvent extraction of lipid components from egg yolk solids

作者：M.W. WARREN, Helen G. Brown, D. R. Davis · 发表于：Journal of the American Oil Chemists Society · 年份：1988 · DOI：10.1007/bf02660569 · 被引用次数：34 · 研究领域：Proteins in Food Systems

Abstract The effects of solvent systems on extraction of lipid components from commercially spray‐dried egg yolks were investigated. Hexane, hexane:isopropanol (2:1), and chloroform:methanol (2:1) were studied, and the effects of temperature of extraction and ratio of solvent to egg were examined in a 3×2×2 factorial design. Hexane removed more fat and phospholipid and less cholesterol and pigment than the more polar solvents. Increased solvent ratio extracted more of the lipid components, although temperature of the extraction had little effect on removal of the lipid components.