JPH02172994A - Production of powdered egg yolk lecithin - Google Patents
Production of powdered egg yolk lecithinInfo
- Publication number
- JPH02172994A JPH02172994A JP32479988A JP32479988A JPH02172994A JP H02172994 A JPH02172994 A JP H02172994A JP 32479988 A JP32479988 A JP 32479988A JP 32479988 A JP32479988 A JP 32479988A JP H02172994 A JPH02172994 A JP H02172994A
- Authority
- JP
- Japan
- Prior art keywords
- egg yolk
- yolk lecithin
- purity
- freeze
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 239000007900 aqueous suspension Substances 0.000 claims abstract description 14
- 238000004108 freeze drying Methods 0.000 claims abstract description 10
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 claims abstract description 10
- 239000000725 suspension Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 abstract description 8
- 239000000654 additive Substances 0.000 abstract description 3
- 238000005984 hydrogenation reaction Methods 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 5
- 229940067606 lecithin Drugs 0.000 description 5
- 235000010445 lecithin Nutrition 0.000 description 5
- 239000000787 lecithin Substances 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 238000000746 purification Methods 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000546 pharmaceutical excipient Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000011437 continuous method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 125000005313 fatty acid group Chemical group 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012046 mixed solvent Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
Landscapes
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野１
本発明は食品や医薬品等の分野で広く利用される、取扱
の容易な粉末状の卵黄レシチンの製造法に関するもので
あり、さらに詳しくは高純度の卵黄レシチンを特定の濃
度の水懸濁液とし、これを凍結乾燥することによって粉
末卵黄レシチンを製造する方法である。Detailed Description of the Invention [Industrial Field of Application 1] The present invention relates to a method for producing egg yolk lecithin in the form of an easy-to-handle powder that is widely used in the fields of food and medicine. This is a method for producing powdered egg yolk lecithin by suspending pure egg yolk lecithin in water at a specific concentration and freeze-drying the suspension.
［従来の技術］
レシチンは代表的なリン脂質で動植物中に広（分布し、
そのうち卵黄レシチンは食品や医薬品用途に広く用いら
れているが、市販の卵黄レシチンの多くは液状あるいは
ペースト状であり、このような形態の卵黄レシチンは精
密な計量が困難であるなど作業性が悪いという欠点があ
るので、粉末化する方法が望まれていた。卵黄レシチン
を粉末化する方法としては、水素添加による方法（特公
昭６２−２８９５７）、賦形剤を用いる方法（特開昭６
２−１６３６６１）などが提案されている。[Prior art] Lecithin is a typical phospholipid that is widely (distributed) in animals and plants.
Among them, egg yolk lecithin is widely used in food and pharmaceutical applications, but most commercially available egg yolk lecithin is in liquid or paste form, and these forms of egg yolk lecithin are difficult to measure accurately and have poor workability. Because of this drawback, a method of powdering has been desired. Methods for powdering egg yolk lecithin include a hydrogenation method (Japanese Patent Publication No. 62-28957) and a method using an excipient (Japanese Patent Publication No. 62-28957).
2-163661) etc. have been proposed.
しかし水素添加卵黄レシチンでは、レシチンの脂肪酸側
鎖中の不飽和部位が消失し、レシチンの生理活性などの
機能に多大な影響を与えるという欠点がある。However, hydrogenated egg yolk lecithin has the disadvantage that unsaturated sites in the fatty acid side chains of lecithin disappear, which greatly affects functions such as the physiological activity of lecithin.
更にまた、賦形剤等を添加した卵黄レシチンでは高純度
品が得難く、添加物の種類等によって製品の利用目的や
方法において制約を受けるという欠点がある。Furthermore, egg yolk lecithin to which excipients and the like are added has the disadvantage that it is difficult to obtain a highly pure product, and the purpose and method of use of the product is restricted depending on the type of additives.
［本発明が解決しようとする問題点］
本発明は以上のような従来の卵黄レシチンの問題点を改
善するためのもので、卵黄レシチンの機能損失や純度低
下を起こさせずに、良質な粉末卵黄レシチンを得ること
を目的としている。[Problems to be Solved by the Present Invention] The present invention is intended to improve the above-mentioned problems with conventional egg yolk lecithin. The purpose is to obtain egg yolk lecithin.
［課題を解決するための手段］
本発明者らは、鋭意研究の結果、高純度の卵黄レシチン
を用い、これを低濃度水懸濁液に調製したものを凍結乾
燥することにより均質な粉末卵黄レシチンが得られるこ
とを見出して本発明を完成するに至った。[Means for Solving the Problems] As a result of extensive research, the present inventors have developed a homogeneous powdered egg yolk by using highly purified egg yolk lecithin and preparing a low concentration aqueous suspension and freeze-drying it. The present invention was completed by discovering that lecithin can be obtained.
すなわち本発明は、ホスファチジルコリン純度８５％以
上の高純度卵黄レシチンを水懸濁液濃度６０％以下の水
懸濁液に調製し、凍結乾燥を行うことを特徴とする粉末
卵黄レシチンの製造法であり、このような卵黄レシチン
水懸濁液中の水分を凍結乾燥によって昇華除去すること
により均質な粉末状レシチンが得られる。That is, the present invention is a method for producing powdered egg yolk lecithin, which comprises preparing highly purified egg yolk lecithin with a phosphatidylcholine purity of 85% or more into an aqueous suspension with an aqueous suspension concentration of 60% or less, and freeze-drying. A homogeneous powdered lecithin can be obtained by sublimating and removing water in such an aqueous egg yolk lecithin suspension by freeze-drying.
本発明に用いる卵黄レシチンは、ホスファチジルコリン
純度８５％以上であることが必要であり、８５％より低
い純度の卵黄レシチンは凍結乾燥を行なっても軟らかい
塊状となり、均一な粉末は得られない。高純度の卵黄レ
シチンを得るための精製法について特に限定されないが
、例えば低級アルコール−ヘキサン混合溶媒を用いたカ
ラム精製（特開昭６ｌ−１７６５９７）、膜ぜ層線によ
る精製（特開昭６２−３９５９４）など公知の方法によ
って精製された卵黄レシチンを用いることができる。本
発明においては、ホスファチジルコリン純度の上限には
特に制限はなく、高ければ高い程、より好ましい。尚、
ホスファチジルコリン純度の測定はＨＰＬＣ分析による
のが適当である。The egg yolk lecithin used in the present invention needs to have a phosphatidylcholine purity of 85% or more, and egg yolk lecithin with a purity lower than 85% becomes a soft lump even when freeze-dried, and a uniform powder cannot be obtained. Purification methods for obtaining highly pure egg yolk lecithin are not particularly limited, but examples include column purification using a mixed solvent of lower alcohol and hexane (Japanese Patent Application Laid-Open No. 61-176597), purification using a membranous line (Japanese Patent Application Laid-Open No. 62-1999). Egg yolk lecithin purified by a known method such as 39594) can be used. In the present invention, there is no particular restriction on the upper limit of phosphatidylcholine purity, and the higher it is, the more preferable it is. still,
The purity of phosphatidylcholine is suitably measured by HPLC analysis.
また本発明において、凍結※２燥に供する卵黄レシチン
水懸濁液は、濃度が６０％以下、そして好ましくは１０
％以上、特に好ましくは２０〜４０％の水懸濁液である
。水懸濁液濃度６０％以上のものは水懸濁液の均質化が
困難であり、これを凍結乾燥しても均一な粉末を得るの
は困難である。Furthermore, in the present invention, the egg yolk lecithin aqueous suspension to be subjected to freezing*2 drying has a concentration of 60% or less, and preferably 10% or less.
% or more, particularly preferably from 20 to 40%. If the aqueous suspension has a concentration of 60% or more, it is difficult to homogenize the aqueous suspension, and even if it is freeze-dried, it is difficult to obtain a uniform powder.
また濃度１０％以下のものからは粉末を得ることはでき
るが、凍結乾燥に時間を要し、また冷凍と水分の減圧昇
華にエネルギーを消費するためにあまり実用的ではない
。かかる卵黄レシチン水懸濁液は、卵黄レシチンと清水
とを混合し、撹拌、振盪などの方法により十分に均質化
することにより得られる。Although it is possible to obtain powder with a concentration of less than 10%, it is not very practical because freeze-drying takes time and energy is consumed in freezing and sublimating water under reduced pressure. Such an aqueous egg yolk lecithin suspension can be obtained by mixing egg yolk lecithin and clear water and thoroughly homogenizing the mixture by stirring, shaking, or the like.
本発明における凍結乾燥は、公知のいかなる凍結乾燥法
でも可能であり、回分式、連続式のいずれの方法も用い
ることができる。Freeze-drying in the present invention can be carried out by any known freeze-drying method, and either a batch method or a continuous method can be used.
［実施例］ 以下に実施例と比較例を挙げて本発明を説明する。[Example] The present invention will be explained below with reference to Examples and Comparative Examples.
大施桝上
ホスファチジルコリン純度９９％の原料２０ｇをナスフ
ラスコに取り、水を加え、全量を１００ｇとし、ロータ
リーエバポレーターにて４０℃、３０分間、１１００ｒ
ｐで回転させることにより均質化し、濃度２０％の水懸
濁液を調製する。次に、この均質液を凍結し、室温、０
．ＩＴｏｒｒ前後の減圧にて吸引、水分を昇華させ、フ
ラスコ壁が室温と等温になるまで乾燥を続けた後、乾燥
窒素下にてスパチュラを用いフラスコ中より掻き出す。Take 20 g of raw material with 99% purity of phosphatidylcholine in a round-bottomed flask, add water to make a total of 100 g, and use a rotary evaporator at 40°C for 30 minutes at 1100 rpm.
A 20% aqueous suspension is prepared by homogenizing by spinning at 100 mL. Next, this homogeneous liquid was frozen and kept at room temperature at 0.
．． After suction under reduced pressure around I Torr to sublimate the moisture and continue drying until the flask wall becomes isothermal to room temperature, scrape out from inside the flask using a spatula under dry nitrogen.
得られたサンプルは軽（、軟らかい純白の粉末であり、
アセトンに分散させて顕微鏡観察により粒径を測定した
ところ、粒径は５０ｔＬｍ以下であった。The sample obtained was a light (soft, pure white powder).
When the particles were dispersed in acetone and the particle size was measured by microscopic observation, the particle size was 50 tLm or less.
２〜９および ！１〜７
原料とする卵黄レシチンのホスファチジルコリン純度と
その水懸濁液濃度を変えて実施例１と同様に凍結乾燥処
理した。尚、水懸濁液調製の際、必要であれば撹拌棒を
用い、手動にて撹拌し、均質化した。これらのデータな
らびに得られたサンプルの状態を表−１にまとめて示し
た。2-9 and ! 1 to 7 Egg yolk lecithin used as a raw material was freeze-dried in the same manner as in Example 1, except that the phosphatidylcholine purity and the concentration of its aqueous suspension were changed. In addition, when preparing the aqueous suspension, if necessary, it was manually stirred using a stirring rod to homogenize it. These data and the condition of the obtained samples are summarized in Table 1.
以下余白
表−１
軟らか（均一な粉末、粒径５０ＬＬｍ以下硬い粉末、粒
径２０〜８００ｕｍ
硬く不均一なベレット
軟らかく高粘度のブロック
表−１の結果からホスファチジルコリン純度８５％以上
の卵黄レシチンを用い、濃度６０％以下に調製した水懸
濁液からは、はぼ均質な粉末卵黄レシチンを得られるの
に対し、ホスファチジルコリン純度の低い卵黄レシチン
からは軟らかく、高粘度のブロック状のものしか得られ
ず、また水懸濁液濃度が高い場合には硬く、不均一なベ
レット状のものができやすいことが判る。Margin Table-1 Below: Soft (uniform powder, particle size 50 LLm or less Hard powder, particle size 20-800 um) Hard, non-uniform pellet Soft, high viscosity block Based on the results of Table-1, using egg yolk lecithin with a phosphatidylcholine purity of 85% or more, From an aqueous suspension prepared to a concentration of 60% or less, a fairly homogeneous powdered egg yolk lecithin can be obtained, whereas from an egg yolk lecithin with a low purity of phosphatidylcholine, only a soft, highly viscous block-like product can be obtained. It is also seen that when the concentration of the aqueous suspension is high, a hard, non-uniform pellet-like material is likely to be formed.
［発明の効果］
本発明によれば、卵黄レシチンに水素添加や添加物の混
合などの化学的処理を施すことなく粉末卵黄レシチンが
製造できるため、卵黄レシチンの機能の損失や純度の低
下を起こさずに極めて良質な高純度粉末卵黄レシチンを
得ることが可能である。[Effects of the Invention] According to the present invention, powdered egg yolk lecithin can be produced without chemically processing egg yolk lecithin such as hydrogenation or mixing additives, thereby preventing loss of function or reduction in purity of egg yolk lecithin. It is possible to obtain extremely high-quality, high-purity powdered egg yolk lecithin.
それ故、得られた製品は、高品質性が要求される医薬関
連分野の用途に特に有益である。The resulting products are therefore particularly useful for applications in the pharmaceutical field where high quality is required.
Claims (1)
チンを水懸濁液濃度６０％以下の水懸濁液に調製し、凍
結乾燥を行うことを特徴とする粉末卵黄レシチンの製造
法。A method for producing powdered egg yolk lecithin, which comprises preparing highly pure egg yolk lecithin with a phosphatidylcholine purity of 85% or more into an aqueous suspension with a concentration of 60% or less, and freeze-drying the suspension.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32479988A JPH02172994A (en) | 1988-12-24 | 1988-12-24 | Production of powdered egg yolk lecithin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32479988A JPH02172994A (en) | 1988-12-24 | 1988-12-24 | Production of powdered egg yolk lecithin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02172994A true JPH02172994A (en) | 1990-07-04 |
Family
ID=18169812
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP32479988A Pending JPH02172994A (en) | 1988-12-24 | 1988-12-24 | Production of powdered egg yolk lecithin |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02172994A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0521398A2 (en) * | 1991-07-05 | 1993-01-07 | Rhone-Poulenc Rorer | Phospholipids container composition |
| KR100450308B1 (en) * | 2002-03-07 | 2004-09-24 | 한국유나이티드제약 주식회사 | Process for the crystallization of phosphatidyl choline from yolk |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5647915A (en) * | 1979-09-27 | 1981-04-30 | Hitachi Metals Ltd | Manufacture of magnetic head |
| JPS6239594A (en) * | 1985-08-14 | 1987-02-20 | Rinoole Yushi Kk | Production of high-purity powdery lecithin |
-
1988
- 1988-12-24 JP JP32479988A patent/JPH02172994A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5647915A (en) * | 1979-09-27 | 1981-04-30 | Hitachi Metals Ltd | Manufacture of magnetic head |
| JPS6239594A (en) * | 1985-08-14 | 1987-02-20 | Rinoole Yushi Kk | Production of high-purity powdery lecithin |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0521398A2 (en) * | 1991-07-05 | 1993-01-07 | Rhone-Poulenc Rorer | Phospholipids container composition |
| KR100450308B1 (en) * | 2002-03-07 | 2004-09-24 | 한국유나이티드제약 주식회사 | Process for the crystallization of phosphatidyl choline from yolk |
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