| With the improvement of living standard and the rise of health consciousness, the safety, nutrition, hygiene and function properties of food are more and more emphasized. The content of cholesterol in food, as known, is related to serum cholesterol positively. Quail egg yolk which is a kind of nutritional food, rich in phospholipid, as well as a little of rutin and etc. On the other hand, quail egg yolk has a high content of the cholesterol. In this paper, the technologies of preparing quail egg yolk powder and removing cholesterol from quail egg yolk powder or liquid have been studied, and biological functions of lowered cholesterol quail egg yolk powder are also investigated. The main results are listed as follows:The test results of the technology of preparing quail egg yolk powder show:1. Hot air drying and microwave drying are not suitable for the preparation of quail egg yolk powder.2. The optimum spray drying condition for quail egg yolk liquid : the feed temperature of 50℃, feed flow rate of 8mL/min, maltdextrin of 6%, entering wind temperature of 180-200℃, spinning speed of 15,000-18,000 n/min.3. The optimum condition of vacuum drying for quail egg yolk liquid : vacuum 0.06MPa at50℃.4. Cold drying for quail egg yolk liquid is conducted as follows: thickness of quail egg yolk liquid of 6mm, and drying pressure of 20Pa.The test results of removal cholesterol technology indicate:1. The optimum removal condition with organic solvent is at 50℃ for 3.0 hours, petroleum ether : quail egg yolk powder (v/w) ratio of 10mL/g, which results in cholesterol removal ratio of 89.5%, phospholipid lose ratio of 10.8%, yield of 74.1%, phospholipid content of 29.0% and cholesterol content of 2.8mg/g.2. The optimum removal condition with β -cyclodextrin is the water : quail egg yolk liquid (w/w) ratio of 2.5, heated to 50℃ and β -cyclodextrin : cholesterol molar ratio of 5.0 added, mixing for 40min. Under this condition, cholesterol removal ratio of 90.4%, phospholipid lose ratio of 13.2%, yield of 81.4%, phospholipid content of 25.4% and cholesterol content of 2.5mg/g are attained.3. The optimum removal condition by supercritical carbon dioxide extraction: extraction temperature of 50℃,CO2 flux of 60mL/g and extraction pressure of 7000PSI, which gets cholesterol removal ratio of 89.1%, phospholipid lose ratio of 5.6%, yield of 65.3%, cholesterol content of 3.5mg/g and phospholipid content of 34.7%.Animal test results show:1. Lowered cholesterol quail egg yolk powder I (phospholipid content of 32.9%, cholesterol content of 3.8mg/g) and lowered cholesterol quail egg yolk powder II (phospholipid content of 32.1%, cholesterol content of 8.3mg/g) obviously restrain the rising of the rats' serum total cholesterol (TC), triglyceride (TG), low density lipoprotein-cholesterol (LDL-C), as well as the declining of serum high density lipoprotein cholesterol (HDL-C). The results suggest that lowered cholesterol quail egg yolk powder I and lowered cholesterol quail egg yolk powder II effectively inhibit the rise of serum lipid in rats fed with hyperlipid diet.2. The results show that lowered cholesterol quail egg yolk powder I and lowered cholesterol quail egg yolk-jujube powder significantly reduce the activities of superoxide dimutase (SOD) and glutathione peroxidase (GSH-Px), and the elevation of malonyldialdehyde (MDA) in blood , liver and brain of rat induced by alloxan. These results suggest that lowered cholesterol quail egg yolk powder I and lowered cholesterol quail egg yolk-jujube powder have the function of inhibiting active oxygen free radicals, and increasing antioxidative capacity of rats.3. Lowered cholesterol quail egg yolk powder I and lowered cholesterol quail egg yolk-jujube powder greatly shorten the time of rats' going through labyrinth and prolong the time of rats' swimming. It was suggested that lowered cholesterol quail egg yolk powder I and lowered cholesterol quail egg yolk-jujube powder have the roles in improving rats' memory and strengthening...
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