卵磷脂的羟氯化改性研究  

作　　者：李爱军[1] 彭一鸣[2] 宋龄瑛[3] 蒋笃孝[2] 

机构地区：[1]广州暨南大学食品科学与工程系,广州510326 [2]广州暨南大学化学系,广州510326 [3]广州大学化学系,广州510405

出　　处：《食品科学》2003年第7期58-62,共5页Food Science

基　　金：国务院侨办重点学科基金项目(93A119)

摘　　要：本文以NaClO为原料,对大豆卵磷脂进行羟氯化改性,并对反应条件进行了优化。反应最佳条件为22.5%的NaClO,pH值为4.5,水浴温度为30℃,反应2h。本研究首次采用制备薄层色谱仪(PTLC)对改性后的卵磷脂采用法进行了提纯,用红外和紫外进行了表征,并对其性能进行了研究。试验表明该方法操作简便,改性效果好。In this paper ,soybean lecithin was modified by hydroxychloride in NaClO.The optimal conditions for modificationwere as follows:22.5% NaClO, temperature 30℃ and pH 4.5. Modified lecithin could be purified by PTLC and could be expressedby IR and UV in the first time.Furthermore, there was also some study on its characteristics.This showed that its operation wassimple and convenient.

关 键 词：羟氯化改性 次氯酸钠 制备薄层色谱仪 性能 表征 大豆卵磷脂 

分 类 号：TQ645.96[化学工程—精细化工]