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Solvent extraction of lipid components from egg yolk solids
Author(s) -
Warren M. W.,
Brown H. G.,
Davis D. R.
Publication year - 1988
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02660569
Subject(s) - hexane , solvent , yolk , chromatography , extraction (chemistry) , chloroform , chemistry , factorial experiment , phospholipid , methanol , organic chemistry , membrane , biochemistry , food science , statistics , mathematics
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.