반응표면 분석법을 이용한 계란 난황 레시틴 분리 최적조건

The optimum conditions for the extraction of lecithin from egg yolk were determined using response surface methodology (RSM). On the basis of the results of preliminary experiments, the most effective values were selected. The effects of three independent variables, dilution ratio, solvent composition, and extraction temperature on the response of crude egg lecithin (g) were then determined. The optimum conditions for egg lecithin separation obtained using ridge analysis were 6.51, 95.83%, and $40.2^{\circ}C$ for the dilution ratio, solvent composition, and extraction temperature, respectively. Using the optimum conditions, 55.04% of crude lecithin in total phospholipid can be obtained from 100 g liquid egg yolk. The experimental values (56.21% crude lecithin in total phospholipid) agreed with the predicted values. 난황으로부터 레시틴 고함유 인지질을 회수하기 위하여 전처리, 표면반응분석기법을 실시한 결과 난황 인지질 분리조건(난황액 100g 기준)은 알코올 농도 95.83%, 알코올 첨가량 1: 6.51, 균질온도 $40.2^{\circ}C$, 20,000 rpm에서 5분간 균질한 후 원심 분리하여 여과 후 진공농축하고 아세톤 150 mL로 1회 세척하여 분리한 것으로 수율은 인지질 64.8%이상 레시틴 함량 55.04%의 인지질 분리를 위한 공정을 확립하였다.