| 蛋黄卵磷脂研究概况 |
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| 引用本文： | 常皓,王二雷,宫新统,刘静波. 蛋黄卵磷脂研究概况[J]. 食品工业科技, 2010, 0(5) |
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| 作者姓名： | 常皓 王二雷 宫新统 刘静波 |
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| 作者单位： | 吉林大学军需科技学院营养与功能食品实验室,吉林,长春130062 |
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| 基金项目： | 吉林省科技厅农业重点基金项目(20050202-3) |
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| 摘 要： | 卵磷脂是一种重要的具有营养与保健功能的天然物质。目前国内外关于卵磷脂的基础与应用研究很多,但绝大部分都是针对于大豆卵磷脂。蛋黄卵磷脂的研究起步较晚,但由于其含量高,且蛋黄卵磷脂具有优于大豆卵磷脂的一些特性,因此目前关于蛋黄卵磷脂的功能特性以及应用开发日益受到人们的关注。我国是禽蛋大国,对蛋黄卵磷脂的研究方兴未艾。本文对蛋黄卵磷脂的分离纯化、检测方法、基础性质、功能性以及应用研究现状分别作了详细的阐述,并提出了蛋黄卵磷脂今后的研究发展方向。
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| 关 键 词： | 蛋黄卵磷脂 提取纯化 检测 功能性 应用 |
Overview on study of egg yolk lecithin |
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| CHANG Hao,WANG Erlei,GONG Xin-tong,LIU Jing-bo. Overview on study of egg yolk lecithin[J]. Science and Technology of Food Industry, 2010, 0(5) |
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| Authors: | CHANG Hao WANG Erlei GONG Xin-tong LIU Jing-bo |
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| Affiliation: | CHANG Hao,WANG Er-lei,GONG Xin-tong,LIU Jing-bo(Laboratory of Nutrition , Functional Food,College of Quartermaster Technology,Jilin University,Changchun 130062,China) |
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| Abstract: | Lecithin was an important kind of natural-occurring substance which was nourishing and functional. So far there had been a number of basal and applicational researches about lecithin both home and abroad,but most of them were focused on soyabean lecithin. Researches on egg yolk lecithin started rather late. However,egg yolk lecithin attracted increasingly attention because of its high content and properties excelling soyabean lecithin. The yield of eggs in our country was very high and studies on egg yolk l... |
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| Keywords: | egg yolk lecithin isolution and purification detection function application |
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