福建农业科技2026，Vol.57Issue(7)：20-25,6.DOI:10.13651/j.cnki.fjnykj.2026.07.003
蛋黄油低温连续相变萃取工艺优化及其品质特性与风味成分分析
Optimization of Low-temperature Continuous Phase Transition Extraction Process of Egg Yolk Oil and Analysis of Its Quality Characteristics and Flavor Components
摘要
Abstract
In order to optimize the extraction process of egg yolk oil via low-temperature continuous phase transition technology,and evaluate the physical and chemical quality,fatty acid composition and volatile flavor characteristics of the obtained egg yolk oil,egg yolk powder was used as the raw material and extracted with a self-developed low-temperature continuous phase transition extraction device.Then,the effects of extraction temperature and time on the extraction yield of egg yolk oil were investigated by using the single factor experiment,and the relevant indexes were determined by using the national standard method and HS-SPME-GC-MS.The results showed that the optimal extraction conditions were as follows:temperature of 50℃,and time of 150 min.Under these conditions,the extraction rate was 98.21%.The obtained egg yolk oil exhibited an acid value of 2.264 mg·g-1 and a peroxide value of 1.080 mmol·kg-1,both far below the standard limits.The total content of unsaturated fatty acids accounted for 71.10%,among which oleic acid(33.64%),linoleic acid(24.30%),and α-linolenic acid(4.44%)were predominant.The volatile flavor was dominated by alcohols and aldehydes,presenting a mild,pure,and off-odor-free profile.This technology could efficiently extract egg yolk oil with good oxidative stability,high retention rate of unsaturated fatty acids,and pure flavor,demonstrating promising application prospects in the green industrial production of high-quality egg yolk oil.关键词
低温连续相变/蛋黄油/理化品质/脂肪酸/挥发性风味成分Key words
Low-temperature continuous phase transition/Egg yolk oil/Physicochemical quality/Fatty acids/Volatile flavor components分类
轻工纺织引用本文复制引用
李岭卓,刘丽萍,周亮,陈杵生,刘嘉贤,宋明月,阚启鑫..蛋黄油低温连续相变萃取工艺优化及其品质特性与风味成分分析[J].福建农业科技,2026,57(7):20-25,6.基金项目
广东省功能食品活性物重点实验室(2023B1212060058). （2023B1212060058）
