Abstract:In order to study the optimum technological conditions for extracting yolk immunoglobulin，yolk hyperphosphoprotein，egg butter and lecithin successively from egg yolk，the extraction amounts of the 4 active substances were determined.The results showed that：5 g of yolk liquid was diluted with 8 times distilled water，pH value was adjusted to 5.0，4 500×g centrifuged for 35 min，and the supernatant was salted with 70% and 30% ammonium sulfate twice，respectively，to obtain 33.3 mg of yolk immunoglobulin with a recovery rate of 91.44% and activity of 70.44%.Add 6 times the volume ratio of the precipitate to 1∶1（95% ethanol∶hexane）was mixed with organic solvent 3 000×g，centrifuged for 20 min，the lower layer of glue was added with 1.75 mol/L NaCl solution，heated，filtered，dialysed and lyophilized to obtain 49.95 mg of high phosphorus protein in yolk，and the recovery rate was 83%.The upper oil was evaporated by rotation，the product was collected and added to acetone，centrifuged at 3 000×g for 20 min，the upper liquid was then evaporated by rotation to remove acetone，and 0.97 g egg butter was obtained.The lower layer was purified by acetone and dried under vacuum，and 0.53 g lecithin was obtained.