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KMID : 1024620000200010036
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Food Science of Animal Resources
2000 Volume.20 No. 1 p.36 ~ p.43
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Separation and Purification of Cholesterol from By-product of Low Cholesterol Egg Yolk
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Yoo-Ick-Jong
Jo Hye-Yeon
Park Woo-Mun
Jeon Ki-Hong
Choi Sung-Yu
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Abstract
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-cyclodextrin adsorption and saponification methods were applied to isolate and purify cholesterol from the by-product of the low-cholesterol egg yolk product. They by-product was prepared from processing low-cholesterol egg yolk followed by extracting with chloroform to remove -cyclodextrin and concentrated to 3,069 mg% cholesterol. When -cyclodextrin method between two purification methods was applied, 50% ethanol as a solvent showed higher cholesterol concentration of 5.82% rather than the other solvents. Repeated purification of 3 times could not improve the cholesterol concentration significantly(p<0.05). In case of purification using saponification method, hexane as a solvent for extraction of unsaponificated materials was more efficient to increase cholesterol concentration than chloroform and ether. 60 times(v/w) saponification solution (95% ethanol:33% KOH = 94:6) of sample weight was most effective to increase the cholesterol concentration of 35.7%. Repeated purification process by saponification method could increase cholesterol concentration to 95.7% by 4 times repetition.
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KEYWORD
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egg yolk, cholesterol, purification, β-cyclodextrin, saponification
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