摘要
该文综述关于大豆浓缩磷脂组成研究现状,对磷脂类物质,特别对伴随物质组成进行详细分析,指出影响浓缩磷脂己烷不溶物和色泽可能原因,对制备食品级浓缩磷脂和粉末磷脂方法选择提供一些理论依据,有利于分析食品级浓缩磷脂和粉末磷脂生产过程中一些物质变化。
The present state of researching soybean lecithin compositions was reviewed. The compositions of phspkolipids and concomitant substances were studied detailedly, and the possible reasons of low n-hexane insoluble matter and poor color of soybean lecithin was concluded. Theoretical bases of preparating food grade lecithin and powder phospholipid and explaining the changes during these processes were provided.
出处
《粮食与油脂》
北大核心
2009年第9期1-3,共3页
Cereals & Oils
基金
国家"十一五"科技支撑计划(2006BAD05A09)
关键词
大豆磷脂
磷脂伴随物质
己烷不溶物
soybean lecithin
lecithin concomitant substances
n-hexane insoluble matter
