蛋黄卵磷脂研究概况  

Overview on study of egg yolk lecithin

作　　者：常皓[1] 王二雷[1] 宫新统[1] 刘静波[1] 

机构地区：[1]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

出　　处：《食品工业科技》2010年第5期414-416,420,共4页Science and Technology of Food Industry

基　　金：吉林省科技厅农业重点基金项目(20050202-3)

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。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 lecithin had been developing gradually. This paper respectively stated the situation of studies on isolution and purification,determination,basic properties,functionality and application of egg yolk lecithin,and presented the developing direction of egg yolk lecithin aftertime.

关 键 词：蛋黄卵磷脂 提取纯化 检测 功能性 应用 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]