蛋黃油除色除味之研究

Studies on the decolorization and deodorization of egg yolk oil

劉宜昌(I-Chang Liu)

指導教授 ： 陳銘凱

淡江大學/理學院/化學學系碩士班/碩士(2021年)

https://doi.org/10.6846/TKU.2021.00266

摘要

蛋黃油即抽取蛋黃脂質，亦是傳統古老的產品，在「本草綱目」中記載具有「傷口炎症，粉敷頭瘡，內服外敷治療之效」，日本亦有產品聲稱具有保健的功效，若能改進傳統蛋黃油的製作方式或開發新式蛋黃油產品，對於蛋品多樣化利用將有所助益，亦可將蛋品導向保健食品領域，以提升蛋品的商品價值，增加產業收入。最常見的製備方法是由蛋黃萃取粗製蛋黃油，然而粗製蛋黃油仍帶有濃蛋臭味及明顯的蛋黃色，因此其產業應用性受到莫大的限制。為了提升蛋黃油的應用價值，藉由兩種分析化學的方法，兩種方法並用，將粗製蛋黃油的蛋臭味及蛋黃顏色去除，以得到外觀像純化馬油的產物。本方法也可自然延伸到同樣是雞體內所煉製的雞油之除色與除臭。
利用活性碳去除色以及蒸餾方式除味，除色除味的蛋黃油再經由NMR去觀察可能的結構缺失的部分，由於NMR不明顯因此在做HPLC針對磷脂質部分去觀察是否有在除色除味步驟有所缺失；經由酸價、碘價、過氧化價等性質檢測確定除色除味步驟不會去有所改變。

關鍵字

蛋黄油 ； 脫色 ； 脫味

並列摘要

Egg yolk oil is essentially the lipid composition of egg yolk, and is also a traditional product. According to Compendium of Materia Medica, egg yolk oil is beneficial for inflamed wound, skin and head sore, and can be used oral or topical applications. In Japan, the egg yolk oil is also claimed to be an effective agent for health care. The improvement of the manufacture and development of novel products of egg yolk oil will expand the versatility of utilization of egg yolk oil, and thus increase its commercial values, in particular in the area of health care. The methods for extraction of raw egg yolk oil product are well known, however the raw egg yolk oil extract has a thick egg smell and dark color, which greatly limits its scope of commercial applications.To improve the commercial value of applications of egg yolk oil, this discovery employs two methods from analytical chemistry to decolorize and deodorize the raw egg yolk oil product. Both and color and odor are comparable to the pure horse oil. Our methods should be able to well applied to the decolorization and deodorization of chicken oil, since both kinds of oil are produced from chicken.
Use activated carbon to remove the color and distillation to remove the odor. The decolorized and deodorized egg butter is then used to observe the possible structural missing parts through NMR. Because the NMR is not obvious, the phospholipid part is used to observe whether there is decolorization and removal by HPLC. The taste step is missing; through acid value, iodine value, peroxide value and other properties, it is determined that the decolorization and deodorization steps will not be changed.

並列關鍵字

Egg yolk oil ； deodorization ； discoloration

參考文獻

[1] 李時珍，1578，本草綱目

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