| 卵黄卵磷脂提取与应用的研究进展 |
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| 引用本文： | 迟玉杰,林淑英. 卵黄卵磷脂提取与应用的研究进展[J]. 食品与发酵工业, 2002, 28(5): 50-53 |
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| 作者姓名： | 迟玉杰 林淑英 |
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| 作者单位： | 东北农业大学食品学院,哈尔滨,150030 |
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| 基金项目： | 黑龙江省“九五”重大科技攻关资助项目 (No .G99B6- 2 ) |
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| 摘 要： | 介绍了卵黄卵磷脂的提取了方法、理化功能性质以及国内外研究进展 ,并对大豆卵磷脂与卵黄卵磷脂进行了比较 ,证明了卵黄卵磷脂的广阔应用前景。
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| 关 键 词： | 卵黄卵磷脂 大豆卵磷脂 超临界CO2萃取 |
| 修稿时间： | 2001-12-31 |
Research Advance in the Extraction and Application of Egg Yolk Lecithin |
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| Chi Yujie Lin Shuying. Research Advance in the Extraction and Application of Egg Yolk Lecithin[J]. Food and Fermentation Industries, 2002, 28(5): 50-53 |
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| Authors: | Chi Yujie Lin Shuying |
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| Abstract: | The paper described the physical,chemistry and physiological properties of egg yolk lecithin. The differences of soybean lecithin and egg yolk lecithin were also discussed. The extraction methods was mainly reviewed .It points out that the prospects of egg yolk lecithin are bright. |
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| Keywords: | egg yolk lecithin soybean lecithin extraction by supercritical carbon dioxide |
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