Solvent extraction of lipid components from egg yolk solids

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...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 1988-07, Vol.65 (7), p.1136-1139
Hauptverfasser:	Warren, M. W., Brown, H. G., Davis, D. R.
Format:	Artikel
Sprache:	eng
Schlagworte:	alimentos Biological and medical sciences chemistry chimie cholesterol colesterol composicion composition contenido de lipidos corps gras Egg and egg product industries egg yolks elimination des solvants extraccion extraction fats Food industries foods fosforo Fundamental and applied biological sciences. Psychology grasas lipid content phosphore phosphorus produit alimentaire quimica remocion de solventes solvent removal temperatura temperature teneur en lipides vitellus yema de huevo
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Zusammenfassung:	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.
ISSN:	0003-021X 1558-9331
DOI:	10.1007/BF02660569