The Research Of Metamorphic Egg Lecithin Manufacture And Application Effection In Sausage Products

Metamorphic egg included scattered yellow egg, discharge yellow egg, rancidity eggs, black rot preserved eggs, stick eggs. This thesis investigated metamorphic eggs as raw materials, and which metamorphic egg is able to extract lecithin is and lecithin extraction technology research, then discussed methods of extraction and purification from metamorphic egg lecithin. Also it promoted application experiment of lecithin in the sausage products, and a product of improver .Firstly, This paper studied how metamorphic egg is able to extract lecithin and metamorphic egg coarse phospholipids extracting process. It adopts economic and simple organic solvent extraction method.It use determination of lecithin phosphorus in fixing the phosphorus content.Results show that: the egg weight, egg proportion and the egg pH value can affect extraction effect of the lecithin. Extraction technology conditions of metamorphic egg are ethanol concentration is 90%, ratio of hexane and ethanol is1:1, the static layered time is 90min.Secondly, it studied the technology conditions of purification lecithin by silica gel column chromatography. And probes purification effects about ethanol concentration, the sample weight, and elution speed on column chromatography. Qualitative collected use TLC method. Purity detection use HPLC. Drying processing of products use vacuum freeze-drying machine. Experimental results show that: elution speed is 0.3 ml/min, Ethanol concentration is 95%, The sample weight as valid column volumes is 4%. The final purity is 97.5%.Then, the analysis related physiochemical index of the egg yolk lecithin with fabrication processes.The final of the acid value is 12 mg/g, peroxide value is 5.5 meg/kg,moisture content is 0.5%,cholesterol is 0.14%.The products can be used for medicine and food.Finally, this paper aimed at application experiment in the sausage products . Inspects the factors of keep oil ratio, yield, with the lecithin. Results show that: adding lecithin can comprehensively improve the quality of the products, improve factors above. Comprehensive index effect . Suggestions on the usage of lecithin sausage products in 2 g/kg advisable.