Ferraris Quintin, Qian Michael C
Department of Food Science and Technology, Oregon State University, Corvallis 97330.
JDS Commun. 2021 Apr 27;2(4):177-181. doi: 10.3168/jdsc.2021-0076. eCollection 2021 Jul.
Polar lipids, including sphingomyelin (SM) and other sphingolipids, have nutritional implications in many important metabolic pathways. Milk and whey are valuable sources of these bioactive lipids, differing in SM content compared with other plant-based lecithins in the food industry. Dairy lipids were extracted from whey protein phospholipid concentrate powder by direct exposure to a food-grade solvent, ethanol. A total of 20 mass equivalents of solvent was required to completely recover all lipid material of the original whey protein phospholipid concentrate sample. Using a minimal apparatus, absolute ethanol, and heating to a boiling point, a final total lipid extract composed of 37.7% phospholipids (PL) by mass was achieved. The method was developed with potential pilot-scale and industry application in mind. Investigations into fractional crystallization showed limited success at purifying PL from triglyceride content (<1% increase in percent PL by mass). However, the relative percentage of SM was increased in the fractionated sample compared with the total lipid extract. Fatty acid analysis of the PL fraction reported a composition of 33.3% monounsaturated fatty acids and 9.8% polyunsaturated fatty acids. Additional work is needed to investigate different conditions for lipid recovery, PL recovery, and PL purification by fractional crystallization in ethanol.
包括鞘磷脂（SM）和其他鞘脂在内的极性脂质在许多重要的代谢途径中具有营养意义。牛奶和乳清是这些生物活性脂质的宝贵来源，与食品工业中其他植物性卵磷脂相比，它们的SM含量有所不同。通过直接暴露于食品级溶剂乙醇中，从乳清蛋白磷脂浓缩粉中提取乳制品脂质。总共需要20质量当量的溶剂才能完全回收原始乳清蛋白磷脂浓缩样品的所有脂质物质。使用最少的设备、无水乙醇并加热至沸点，最终得到了质量分数为37.7%的磷脂（PL）组成的总脂质提取物。该方法的开发考虑到了潜在的中试规模和工业应用。分步结晶研究表明，从甘油三酯含量中纯化PL的成功率有限（PL质量百分比增加<1%）。然而，与总脂质提取物相比，分馏样品中SM的相对百分比有所增加。PL馏分的脂肪酸分析报告称，其组成为33.3%的单不饱和脂肪酸和9.8%的多不饱和脂肪酸。需要开展更多工作来研究在乙醇中进行脂质回收、PL回收和通过分步结晶纯化PL的不同条件。
