반응표면 분석법을 이용한 계란 난황 레시틴 분리 최적조건

Abstract

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 (2) were then determined. The optimum conditions for egg lecithin separation obtained using ridge analysis were 6.51, 95.83%, and 40.2 degrees 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.