LIPID EXTRACTION FROM CHANNEL CATFISH MUSCLE - COMPARISON OF SOLVENT SYSTEMS

被引：57

作者：

ERICKSON, MC

机构：

[1] Dept of Food Science & Technology, Food Safety & Quality Enhancement Laboratory, Univ of Georgia Agricultural Experiment Station, Griffin, Georgia

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 01期

关键词：

CATFISH; LIPIDS; EXTRACTION; MIXED SOLVENTS; PHOSPHOLIPIDS;

D O I：

10.1111/j.1365-2621.1993.tb03217.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

During extraction of lipids from catfish minced muscle using 9 solvent systems, phospholipid and triacylglycerol recoveries were similar when tissue was mixed on a vortex (under nitrogen) with about 20 vol of chloroform:methanol (2:1), hexane:isopropanol (3:2), chloroform: isopropanol (7:11), dichloromethane:methanol (2:1) or chloroform: methanol:water (2:2:1). Only a few minutes were required to extract a tissue sample by these methods as compared to a few hours for a Soxhlet extraction (petroleum ether) or for extraction by a dry column procedure (dichloromethane:methanol, 9:1). The time available for interaction of the muscle tissue with the dichloromethane: methanol (9:1) system was critical in extraction of lipids, particularly phospholipids.

引用

页码：84 / 89

页数：6

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