摘要
综述了卵磷脂的化学结构、理化性质、生理活性、制备和分离提取、质量控制和应用等方面的研究概况,展示了其在食品、药品等研究开发方面的广阔前景。
This paper has summarized general situation of lecithin in chemical structure, physical chemistry property, physiological activities, separation and preparation, quality control and application. It has also demonstrated the wide prospect of research of lecithin in food and medicine.
出处
《中国乳品工业》
CAS
北大核心
2006年第1期48-51,共4页
China Dairy Industry
基金
上海市重点学科建设资助项目(T1102)
关键词
卵磷脂
制备
活性
lecithin
preparation
activity
