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題名 | 卵黃油萃製及其化學組成=The Extractions and Chemical Compositions of Hen Yolk Oil |
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作者姓名(中文) | 王政騰; 梁逸; | 書刊名 | 畜產研究 |
卷期 | 30:4 1997.12[民86.12] |
頁次 | 頁321-327 |
分類號 | 466.18 |
關鍵詞 | 卵黃油; 萃製; 化學組成; Extraction; Chemical composition; Yolk; Oil; |
語文 | 中文(Chinese) |
中文摘要 | 試驗旨在比較以傳統乾熱熬煉、濕熱熬煉及有機溶媒萃提等法,對萃出生鮮及煮 熟蛋黃卵黃油收率之影響;此外並分析不同方法萃得卵黃油中,卵磷脂、膽固醇含量,脂肪 酸組成及冷藏期間TBA值(thiobarbituric acid value)之變化。結果顯示,以生鮮蛋黃為原 料,僅傳統熬煉法可獲19.3%收率、其餘各組均低於1.9%;以煮熟蛋黃為原料,則除傳統 熬煉法,石油醚、正己烷萃提兩法亦獲良好效果。四種萃出率較高方法所獲卵黃油中粗卵磷 脂含量均在0.32%以下,膽固醇含量則甚高,石油醚及正己烷萃得者高達5,000mg/100g以 上。傳統熬煉法與正己烷萃得卵黃油之脂肪酸組成,以C +C 不飽和酸為主,其次為C 及 C ,兩組試樣脂肪酸組成相似。六個月貯藏期間,無論傳統熬煉或石油醚、正己烷萃得之 卵黃油,TBA值均保持穩定。 |
英文摘要 | Several methods were used to separate oil from both fresh and cooked yolk, including pan frying, open type wet rendering, pressing wet rendering and extracting by chloroform : methanol (2:1, v/v), petroleum ether, n-hexane, etc. Items such as yield percentage, crude phosphatide and cholesterol content, fatty acid composition of sample oil were determined. The TBA value of yolk oil was determined after being stored at 5℃ for six months. The results were as follows: The yield of 19.3% was obtained by using pan frying to separate hen yolk oil while fresh yolk was used as raw material, while the other methods used in these experiment generally gave a poor yield in yolk oil separation. If cooked yolk was used as raw material, beside pan frying, both extracting by petroleum ether and n-hexane also gave a good yield of yolk oil separation. Sample oil obtained by the four methods with high yield percentage all contained less than 0.32% in crude phosphatide and rich content in cholesterol. The sample oil obtained from petroleum ether and n-hexane extracted even contained more than 5,000 mg/100 g of cholesterol. The fatty acid composition of yolk oil obtained from both pan frying and n-hexane extracting mainly in C and then in C and C The pattern of fatty acid composition were similar between those two samples. No matter yolk oil was extracted by pan frying or n-hexane, the TBA value were kept stable when stored at 5℃ for six months. |
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