不同磷脂成分的研究及其乳化能力的比较  

Comparison of the composition and emulsifying ability of different phospholipids

作　　者：唐顺之 牛亚伟 关伟键 许文东 王国财 袁诚 牟肖男 傅玉萍 TANG Shunzhi;NIU Yawei;GUAN Weijian;XU Wendong;WANG Guocai;YUAN Cheng;MU Xiaonan;FU Yuping(National Engineering Center for the Extraction of Traditional Chinese Medicine,Guangzhou Hanfang Pharmceutical Co., Ltd., Guangzhou 510006)

机构地区：[1]中药提取国家工程中心白云山汉方现代药业有限公司,广州510006

出　　处：《食品科技》2019年第3期261-266,共6页Food Science and Technology

基　　金：广州市科技计划项目(201604046022;201802030002)

摘　　要：目的:对不同磷脂的组成成分和脂肪酸比例进行研究,比较不同磷脂在乳剂中的乳化能力。方法:采用《中国药典》中蛋黄卵磷脂(供注射用)的磷脂酰胆碱、磷脂酰乙醇胺和有关物质含量的测定方法,分别测定大豆卵磷脂、蛋黄卵磷脂以及蛋黄磷脂酰胆碱中的磷脂酰胆碱(PC)、磷脂酰乙醇胺(PE)、溶血磷脂酰胆碱(LPC)、溶血磷脂酰乙醇胺(LPE)、磷脂酰肌醇(PI)、鞘磷脂(SM)的含量;采用气相色谱法对大豆卵磷脂、蛋黄卵磷脂、蛋黄磷脂酰胆碱中主要的脂肪酸进行含量测定;分别采用大豆卵磷脂、蛋黄卵磷脂和蛋黄磷脂酰胆碱作为乳化剂进行脂肪乳的制备,以脂肪乳的平均粒径、粒径分布、D_(90)值、ζ电位和表面张力作为考察指标,对3种不同磷脂的乳化能力进行综合评价。结果:大豆卵磷脂、蛋黄卵磷脂、蛋黄磷脂酰胆碱中成分组成,脂肪酸组成及比例均有明显差异;采用大豆卵磷脂、蛋黄卵磷脂、蛋黄磷脂酰胆碱作为乳化剂制备的乳剂的物理稳定性也有显著差异。结论:大豆卵磷脂、蛋黄卵磷脂以及蛋黄磷脂酰胆碱由于其来源和制备工艺不同,使得其各自的成分和脂肪酸组成不一致,组成成分和脂肪酸的差异进一步导致了其乳化能力有所差异。Objective: To compare the emulsifying ability of different phospholipids in fat emulsion formulations by studying the composition of different phospholipids and fatty acid ratios. Methods: The method for determination of phosphatidylcholine and phosphatidylethanolamine in the four Chinese Pharmacopoeia 2015 editions of egg yolk lecithin(for injection) was used to determine soy lecithin,egg lecithin, and egg phosphatidylcholine, respectively, which incloud phosphatidylcholine(PC),phosphatidylethanolamine(PE), lysophosphatidylbile(LPC), lysophosphatidylethanolamine(LPE),phosphatidylinositol(PI), and sphingomyelin(SM). Gas chromatography was used to determine the contents of major fatty acids in soybean lecithin, egg-yolk lecithin, and egg yolk phosphatidyl choline.Soy lecithin, egg-yolk lecithin and egg-yolk phosphatidylcholine were used as emulsifiers to prepare fat emulsion. The average particle diameter, particle size distribution, D90 value, ZETA potential and surface tension of fat emulsion were used as inspection indexes to compare the emulsifying ability of three different phospholipids. Results: Soy lecithin, egg-yolk lecithin, egg yolk phosphatidylcholine composition,fatty acid composition and proportion were significantly different. The physical stability of emulsions prepared using soy lecithin, egg lecithin, and egg yolk phosphatidylcholine as emulsifiers was also significantly different. Conclusion: Soybean lecithin, egg-yolk lecithin and egg-yolk phosphatidylcholine have different composition and fatty acid composition due to their different sources and preparation processes. The difference in composition and fatty acid further results in different emulsifying ability.

关 键 词：大豆卵磷脂 蛋黄卵磷脂 蛋黄磷脂酰胆碱 脂肪酸 乳化能力 表面张力 

分 类 号：TS201.2[轻工技术与工程—食品科学]