大豆磷脂产品质量控制——大豆磷脂的颜色和风味

Quality Control of Soybean Lecithin-Color and Taste

综述了大豆磷脂颜色的来源 ,大豆磷脂褐色物质的生成。介绍了磷脂中产生各种气味的物质和油脂加工过程中混合油吸附过滤和脱色、水化脱胶工艺条件、脱胶剂对大豆磷脂颜色的影响。对磷脂制备工艺中常采用的过氧化苯甲酰、过氧化氢化学脱色法以及浓缩磷脂的白土脱色。

This article reviews the Sources of color in soybean lecithin, the production of brown substances in soybean lecithin and the substances which give off some unpleasant odor in soybean lecithin. The effects of treating the miscella with a color adsorbent prior to evaporating the solvent from the oil, the conditions of degumming and degumming agents on the soybean lecithin color were reviewed. The bleaching parameters on lecithin color with hydrogen peroxide,benzoyl peroxide, activated carbon and clay were mentioned also.