大豆磷脂的脱色及其对磷脂质量的影响

Bleaching of Soybean Lecithin and Effect on Quality

用物理吸附剂和化学氧化剂对大豆磷脂中有色物质的去除效果进行实验比较 ,探讨了脱色剂用量、温度、时间对脱色效果的影响以及脱色对磷脂质量带来的影响。实验证实 ,所用脱色剂均有效果 ,其中H2 O2 的脱色效果最好。H2 O2 加入量为 4% ,温度 75℃ ,时间 5 0min时脱色效果最佳。

Physical absorbents were compared with chemical oxidants which were used to remove colora in soybean lecithin.The effects on soybean lecithin quality were discussed.Experiment indicated the absorbents/oxidants were effective to remove colora,H 2O 2 is the most effective decolorant.When H 2O 2 used was 4%, temperature was 50℃,time was 50 min,effect of removing colora was the best.