粉末大豆卵磷脂的生产试验

在自行设计的具有多功能提取罐等设备所组成的一套密闭装置中,经脱油、溶剂回收及真空干燥,成功地实现了中试规模生产粉末大豆卵磷脂。解决了脱油过程中磷脂粘结难以搅拌的问题,并获得了满意的结果。产品的磷脂含量96％,乙醚不溶物含量0.05％,丙酮残留量20ppm,磷脂提取率97％。     

新疆胡麻卵磷脂提取工艺及含量测定的研究

本研究建立了以新疆本地胡麻油脚为原料的卵磷脂提取工艺及双波长薄层扫描法测定胡麻卵磷脂中磷脂酰胆碱含量的分析方法。提取工艺为水化油脚真空浓缩脱水,丙酮脱油得粗磷脂;粗磷脂用超临界流体二氧化碳萃取纯化得磷脂;乙醇提取后最终得到以磷脂酰胆碱为主的卵磷脂。含量测定结果表明胡麻卵磷脂中磷脂酰胆碱的含量为62.4%,平均回收率为99.6%,RSD=3.42%。方法经济实用、结果可靠。     

溶剂法精制磷脂酰胆碱的研究

为了提高磷脂产品中磷脂酰胆碱(PC)的含量,研究了以浓缩大豆磷脂为原料,采用丙酮和乙醇作溶剂,制备高含量磷脂酰胆碱.用丙酮脱油时,在料溶比为15:200、提取时间15 min、提取温度40℃的最佳脱油工艺条件下,得到丙酮不溶物含量为97.6%的中间产物--粉末磷脂.用乙醇提取富集其中的磷脂酰胆碱,通过单因子试验,研究了粉末磷脂与溶剂的比例、乙醇浓度、提取温度、时间和次数对PC含量和提取率的影响.试验结果表明,在乙醇浓度95%,固液比1:20,提取时间30 min,温度35℃,抽提次数2次的条件下,PC含量和提取率均较优.在最佳试验条件下,PC含量可提高到45.1%,提取率为62.0%.     

大豆卵磷脂的纯化研究

为了从大豆油脚中提取大豆卵磷脂，通过真空浓缩、丙酮脱油、乙醇提取、吸附脱色、过滤、浓缩等工艺对提取条件做了系统实验，实验结果表明，丙酮的脱油温度和时间，乙醇的提取温度和时间以及吸附剂的选择是影响提取效率的主要因素。用最佳工艺提取得到了纯度为82％的大豆卵磷脂。     

高纯度大豆粉末磷脂的制取新工艺研究

用两种溶剂，两次浸出新工艺制取高屯度粉末磷脂，先将溶有大磷脂，大豆油及脂肪酸的己烷溶液蒸馏，蒸出己烷溶剂后，再用丙酮将油及脂肪酸萃取出去，余下高纯度粉末磷脂。     

脱胶剂对卡诺拉毛油、大豆毛油、向日葵毛油的磷脂回收率及性质的影响

<正> 商品卵磷脂天然存在于在精炼植物油过程中得到的磷脂(PL)混合物中。对于食品级卵磷脂的提取,一般采用2％的热水或蒸气,因为这能够保持磷脂的完整性,并减少化学变化的发生。通过吸水磷脂发生水化作用和膨胀,并变得不溶于油。用水化脱胶大约5—20％的磷脂不能从油中除去。为了改善脱磷,在用碱精炼前,有时用磷酸进行预处理。这种处理可能是粗糙的,生产的卵磷脂物质经常不适于大多数食品用途。许多研究者已经报导了各种化学试剂的脱胶性质。对柠檬酸特别感兴趣,因为目前许多加拿大生产者使用柠檬酸脱磷。Diosady等最近的研究表明对卡诺拉菜油柠檬酸是一     

大豆卵磷脂在食品中的加工效益

<正> 大豆卵磷脂是一种多功能型的食品添加剂,由天然大豆提炼而成。其过程为:从大豆中萃取大豆油,再添加少量水分于大豆油中与豆胶相互产生水合作用,然后经离心作用分离,使水合豆胶沉淀,从而与油分离,再进行干燥处理,最后与大豆脂肪酸或大豆油进行标准化调配,即可制得标准级卵磷脂,俗称粗卵磷脂,其成分如表一所示。 卵磷脂中的丙酮不溶物是由磷脂、糖脂和碳水化合物混合而成,是卵磷脂的活性成分,含有极性脂,为卵磷脂提供介面活性。磷脂主要有PC、PE和PI等,基本上,每个磷脂分子都具有1个亲脂部     

注射用大豆卵磷脂的提取纯化与质量分析

通过对大豆磷脂粉乙醇抽提、氧化铝吸附、活性炭脱色、乙醚溶解后超滤膜过滤、丙酮脱油脱水等工艺提取与纯化注射用卵磷脂，所得大豆卵磷脂符合药典标准。     

溶血卵磷脂在焙烤中的作用

<正> 在焙烤制品的生产过程中,除了面包改良剂、酶等配料对产品质量能起关键作用外,经研究证实,经过特别加工的卵磷脂也具有相同的功能。这种独特的卵磷脂是经过脱油及水解处理,含有较高的溶血卵磷脂成分(lysophospholipids)。水解时,在磷脂分子第二碳位置上的脂肪酸会被去掉,从而将其变成溶血卵磷脂和游离脂肪酸。     

联合法处理水化大豆油脚提取中性油脂和磷脂

为了充分合理利用大豆油脚,有效回收其中的有用成分,采用破乳剂破乳和溶剂萃取联合法处理水化大豆油脚,同时回收中性油和粉末磷脂。以Tween-60为破乳剂,破乳荆浓度0.10g／mL,在75℃下3次破乳处理,破乳剂用量分别为油脚量的2.2％、2.0％和2.0％,中性油回收率可达到82.57％,回收的中性油达到大豆原油的指标。选择丙酮作为萃取剂,剪切分离提取出粉末磷脂。试验确定的最佳条件为：油脚与丙酮的比为1：4,10℃的条件下萃取4次,每次剪切时间为1.5min,磷脂的回收率为93.77％。剪切萃取法分离提取粉末磷脂,不需经浓缩脱水制取浓缩磷脂再获取粉末磷脂。分离出的粉末磷脂性状、颜色较好,简化了大豆油脚的处理工艺过程。     

Deoiling of Crude Lecithin Using Supercritical Carbon Dioxide in the Presence of Co-solvents

ABSTRACT: Deoiling of crude soybean lecithin using supercritical fluid mixtures of carbon dioxide and 2 different co-solvents, ethanol and acetone, was studied at 62 °C and at pressures of 170 and 200 bars. Both ethanol and acetone increased the solubility of oil considerably without any significant coextraction of phospholipids. It was shown that deoiling could be achieved at lower pressures when a co-solvent is used leaving behind a valuable product of high content phospholipids, whereas negligible oil extraction was observed with pure CO₂ at the same conditions.     

溶剂萃取技术制备粉状大豆磷脂

以膏状大豆磷脂为原料，用丙酮为溶剂制备了粉状磷脂。对萃取参数进行了优化，研究了洗涤次数，溶剂与膏状磷脂的比，丙酮中水的含量及萃取时的温度对粉状磷脂的纯度的影响。用正交设计优化工的萃取条件。在12℃，洗涤5次，膏状磷脂（g）：溶剂（ml）=30：250，萃取2min可得纯度为98．5％的粉状磷脂。     

大豆磷脂产品质量控制——大豆磷脂的颜色和风味

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、浓缩磷脂活性炭吸附脱色作了介绍     

大豆卵磷脂的分离纯化研究进展

本文介绍了大豆卵磷脂的结构、性质，功能，综述了国内外对大豆卵磷脂的提纯方法，分别对规模生产大豆卵磷脂纯化方法的研究和高纯大豆卵磷脂纯化方法的研究作了展望。     

Effect of Soybean Lecithin on Iron‐Catalyzed or Chlorophyll‐Photosensitized Oxidation of Canola Oil Emulsion

The effect of soybean lecithin addition on the iron‐catalyzed or chlorophyll‐photosensitized oxidation of emulsions consisting of purified canola oil and water (1:1, w/w) was studied based on headspace oxygen consumption using gas chromatography and hydroperoxide production using the ferric thiocyanate method. Addition levels of iron sulfate, chlorophyll, and soybean lecithin were 5, 4, and 350 mg/kg, respectively. Phospholipids (PLs) during oxidation of the emulsions were monitored by high performance liquid chromatography. Addition of soybean lecithin to the emulsions significantly reduced and decelerated iron‐catalyzed oil oxidation by lowering headspace oxygen consumption and hydroperoxide production. However, soybean lecithin had no significant antioxidant effect on chlorophyll‐photosensitized oxidation of the emulsions. PLs in soybean lecithin added to the emulsions were degraded during both oxidation processes, although there was little change in PL composition. Among PLs in soybean lecithin, phosphatidylethanolamine and phosphatidylinositol were degraded the fastest in the iron‐catalyzed and the chlorophyll‐photosensitized oxidation, respectively. The results suggest that addition of soybean lecithin as an emulsifier can also improve the oxidative stability of oil in an emulsion.     

大豆粉末磷脂氧化稳定性的研究

研究不同光照条件对大豆粉末磷脂储藏的变化规律,结果表明,光源对过氧化值的影响较大,对酸价升高影响程度大小依次为荧光灯、紫外灯、白炽灯。在避光条件下储藏60h,过氧化值和酸价( 以KOH 计) 分别为21.10mmol/kg 和38.83mg/g。同时研究了相同光线条件下不同包装材料对大豆粉末磷脂的影响,结果表明,避光性能越好的材料,对大豆粉末磷脂的过氧化值影响越小,保存效果由好至差依次为：铝箔膜＞复合薄膜＞聚酯薄膜＞聚丙烯薄膜。用铝箔膜包装的大豆粉末磷脂在荧光灯照射下,60h 后其过氧化值达到21.18mmol/kg。     

Oil recovery and lecithin production using water degumming sludge of crude soybean oils

BACKGROUND: Wet gums produced during aqueous degumming of crude soybean oils are currently processed to produce lecithin or added to meals to increase their nutritive value for animal feed. Oils occluded in these gums are generally not recovered or processed. In this work, three methods to recover occluded oil and obtain lecithin from wet gums were assayed: direct extraction of oil with cold acetone (Method I), extraction after water elimination under vacuum (Method II) and by solvent partition with hexane/ethanol (Method III). RESULTS: Higher oil yields (up to 588 g kg^?1 of occluded oil) were obtained when water was eliminated before extraction (Methods II and III). No significant differences were observed in lecithin yields between three methods (720–807 g kg^?1 of dried gums). Recovered oils had acidity = 16.7–21.7 g kg^?1 as oleic acid, TOTOX (total oxidation) values ≤ 8.82, unsaponifiable matter = 9.0–12.1 g kg^?1, and Phosphorus = 87–330 mg kg^?1. Lecithins obtained by Methods I, II and III hexane phase had the same purity level (610–691 g of total measured phospholipids kg^?1). CONCLUSIONS: The occluded oil in soybean wet gums can be recovered, with quality and stability indexes compatible with their reinsertion in the productive process, by water elimination and extraction with acetone. Lecithins can be obtained with different phospholipid composition and diverse application fields. Copyright © 2008 Society of Chemical Industry     

Physicochemical Stability of Fluid Soybean Lecithin Gamma Irradiated for Decontamination Purposes

Soybean lecithin is a food additive mainly used for its emulsifying properties. As many other natural ingredients, it can contain microorganisms capable of causing spoilage to the food products to which it is incorporated that cannot be eliminated by the usual methods due to the damage they can cause to the product. Commercial samples were gamma irradiated at the⁶⁰ Co Facility of the Ezeiza Atomic Center with doses suitable for attaining microbial decontamination (1, 2, 3 and 5 kGy). The technological properties were then evaluated every 2 mo, for a total period of 8 mo (lecithin commercial storage time). Control and irradiated samples were analysed at least by triplicate in viscosity, acid value, acetone insoluble matter (phosphatides), peroxide value, ultraviolet spectra, refraction index, iodine value, thin layer chromatography, test for hydrolysis and emulsifying capacity. The results revealed no significant differences between control and irradiated samples. Gamma irradiation of fluid soybean lecithin can be used for attaining the sanitary specifications while preserving its technological properties.