The Research Of Sunflower Phospholipid Purification And Application

In this thesis, the refined sunflower phospholipid, the sunflower powder phospholipidand different purities of the sunflower lecithin were made from concentrated sunflowerphospholipid which was extracted from Hydration oil foot. Then the effects of the emulsifiedsunflower phospholipid using the sunflower powder phospholipid as raw material on thequality of the noodle were investigated to exploring the application of the sunflowerphospholipid in the food.In this experiment, the refined sunflower phospholipid was made from concentratedsunflower phospholipid which was extracted from the sunflower phospholipid. Thetechnology we used was n-hexane purification and hydrogen peroxide bleaching. The effectsof the n-hexane addition on the content of hexane insoluble were investigated, and the resultsshowed that under the conditions of the ratio of material to liquid was1:12, the hexaneinsoluble of concentrated sunflower phospholipid reduced from2.13%to0.06%. The effectsof the H₂O₂addition and reaction temperature and time on hydrogen peroxide decoloring ofthe refined sunflower phospholipid were studied, and the single factor and orthogonalexperiments showed that the best reaction conditions were as follows:30%H₂O₂solution5%,temperature55℃, time50min. Under these conditions, the value of Gartner color of therefined sunflower phospholipid could reach to6.0.In the oil removing process with acetone extraction, the refined sunflower phospholipidas raw material, the effects of the solid-liquid ratio, temperature, time and extracting times onthe yield of the powder phospholipid and the content of the acetone insoluble wereinvestigated. The best reaction conditions producing sunflower powder phospholipid with thesingle factor and orthogonal experiments were as follows: the material solvent ratio1:14,extracting temperature25℃, time40min. Under these conditions, the content of the acetoneinsoluble in the sunflower powder phospholipid was96.6%and the yield was51.5%.In this paper, the refined sunflower phospholipid as raw material, the method ofpurifying lecithin by alcohol extraction and acetone deoiling was used to produced thephosphatidylcholine （the purity not less than35%） based on the differences of the solubilitybetween triglycerides and various phospholipid in alcohol. The effects of the processconditions, such as the solid-liquid ratio, concentration of alcohol, extracting time andtemperature and so on, on the extracting efficiency were main discussed. With the single factor and orthogonal experiments, the best reaction conditions producing the sunflowerphosphatidylcholine （PC%35） were as follows: the solid-liquid ratio1:5, concentration ofalcohol95%, temperature50℃and time30min. Under these conditions, the sunflowerlecithin, the purity of phosphatidylcholine43.6%and the yield72.0%, was obtained.The sunflower powder phospholipid as raw material, the lecithin of the purity not lessthan59%was prepared by extracting with alcohol. The effects of the process conditions, suchas the solid-liquid ratio, concentration of alcohol, extracting time and temperature and so on,on the extracting efficiency were main discussed. Based on the evaluation standard of purityof phospholipid and yield, with the single factor and orthogonal experiments the best reactionconditions producing the sunflower phosphatidylcholine （PC%50） were as follows: thesolid-liquid ratio1:8, concentration of alcohol95%, temperature40℃and time50min. Underthese conditions, the sunflower lecithin, the purity of phosphatidylcholine53.1%and the yield58.7%, was obtained.In this study, the effects of emulsified sunflower phospholipid, adding to flour of noodle,made by hydroxylation modification sunflower phospholipid on noodles were researched. TheThrough texting the cooking quality and texture of the noodle, the results showed that afterthe emulsified sunflower phospholipid adding the cooking lose rate of noodles reducedobviously and the quality of the noodle improved dramatically and the best addition ofemulsified sunflower phospholipid was0.9%.